Products used in this recipe - Alg Rainbow Seaweed Salt
Serves 1
Ingredients
Crispy Skin Salmon:1 salmon fillet
½ tsp Rainbow Seaweed Salt
¼ tsp black pepper
2 tbsp cooking oil
Grapefruit & Rocket Salad:
2 tsp olive oil
1/4 tsp black pepper (coarsely ground)
1/2 grapefruit
2 tsp grapefruit juice
1 cup rocket leaves
2 tbsp walnuts (coarsely chopped)
1 tbsp dried cranberries
1 tsp Rainbow Seaweed Seasoning - Chickpea Miso and Crunchy Sesame
Steps
Crispy Skin Salmon:
- Pat the skin of the salmon with a paper towel until dry.
- Drizzle the pan with oil. Make sure you put enough oil so that the base of the pan is fully coated. Turn on the heat to medium high.
- Sprinkle the Rainbow Seaweed salt and black pepper on the skin of the salmon. Pat it down so that it sticks.
- Once the pan is hot, place the salmon into the pan skin side down.
- Press the salmon down with a flat spatula so that the entire skin is flat against the pan.
- Cook for 6 minutes or until the salmon is 3/4 cooked. You should be able to see some color change on the side of the salmon. The skin of the salmon should have also crisped up.
- Flip the salmon over to cook it on its flesh side for another 2 minutes with medium heat.
- Right before plating it, flip it back onto its skin side and cook it for another 1 minute for the skin to be extra crispy!
- Serve the fish skin side up, with a salad on the side.
Grapefruit & Rocket Salad:
- Mix the olive oil and grapefruit juice in a small bowl.
- Mix all of the ingredients and dressing in a big bowl.
- Sprinkle the Rainbow Seaweed Seasoning and black pepper on top before serving.