Crispy Skinned Salmon with Strawberry Pistachio Basil Salsa
By Amy Crawford
You know sometimes when you eat salmon you can be left wishing you'd only eaten half; it's richness can at times be difficult to manage. Well, taste testing this recipe was not one of those times! Combine the oiliness of salmon with the fresh, sweet pop of organic strawberries, the spicy chilli and the crunch of red onion and you have a fresh, summery and relatively 'light' salmon dish that has you wishing it'd never end.
This is one of those recipes that is guaranteed to impress. It takes no time at all to prepare, yet it looks gorgeous and tastes sensational. It speaks spring or summer, family barbeques, long lunches with friends or an opportunity to cook for a special someone for the very first time.. (you can thank me later guys and girls ;-).
You will need:
4 small salmon fillets, skin on
For the salsa:
1 punnet organic strawberries, diced
1/4 cup pistachios, chopped
1/4 red onion, diced
1/2 cup basil, torn
1/2 large red chili, finely diced
Juice of half a fresh lime
Sea salt and cracked pepper
Remove your fish from the fridge (it's better not to cook the fish 'fridge cold').
Combine all salsa ingredients in a small bowl and combine.
Heat your BBQ or pan to medium to high heat and season well with olive oil and a good sprinkling of salt flakes. This combination prevents the skin from sticking (pertinent!). Place your salmon skin side down on the pan and leave for at least 4-5 minutes without touching it, to give the skin it's very best opportunity to crisp! Carefully flip the salmon and cook for another 4 minutes. Test with a fork, it should flake easily. If it's not quite ready don't be afraid to flip it again skin side down, certainly if your skin could do with some more cooking time. It's best served with a little bit of pink in the centre.