Crispy Skinned Atlantic Salmonby Elissa Jewell on January 4, 2016
Ocean caught Atlantic Salmon fillets
Himalayan sea salt, freshly cracked pepper
3-4 cloves of garlic, unpeeled
¼ large red cabbage, shredded
1 medium carrot, shredded
5-6 medium radishes, shredded
Freshly chopped parsley and chives
2 teaspoons organic black miso paste
1 tablespoon apple cider vinegar
2 teaspoons organic olive oil
Preheat the oven to 180 degrees Celsius and prepare the salmon fillets. Pat the skin dry and then sprinkle with sea salt and pepper. Place the salmon skin side up on a baking tray lined with aluminium foil and place the whole garlic cloves (still in their skin) on the tray before baking.
Prepare the salad by adding the cabbage, carrot, radishes and herbs together in a bowl. To make the dressing simply combine the miso, oil and vinegar together in a small bowl and mix well. Once the salmon is cooked through and tender, keeping the skin up – place it under the grill for a further 2-3 minutes so that the skin becomes very crunchy. Meanwhile, remove the garlic from the skin and finely dice before adding to the miso dressing.
Serve the salmon on top of the salad and then dress with the miso. The salad makes 4 serves, simply cook as many salmon fillets as you need.
Prep & Cook Time: 20 minutes prep / 30 minutes cook
Nutritional info per serve (using a 150g piece of raw salmon):
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