What is the key to cooking perfect salmon?
Before placing your salmon in the pan, it's important to remember that the temperature of your fish affects how it cooks. "The key to perfectly cooked Tassal Salmon on the fry-pan, is to take the salmon out of the fridge for 15 minutes and allow it to come up to room temperature prior to cooking on a pre-heated fry-pan," says George.
As for the skin, people often think you can't eat it. But that isn't the case. In fact, George says, "Crispy salmon skin is tasty and helps the salmon retain moisture and keep the meat together." If you're struggling to achieve a crispy edge, George recommends rubbing some salt into the skin. "Generously rub rock salt into the salmon’s skin. Use a dry pan without oil, cook the salmon skin side down for 2-3 minutes each side, or to your liking," he says.
What to look for when buying salmon?
When shopping for salmon, there are a couple of things you should look for from the smell to how it feels.
"There should be a pleasant fresh sea smell," says George, adding, "The flesh of the salmon is firm to touch and springs back, the skin is bright and shiny and if purchasing a whole salmon, the eyes are clear."
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Herb-crusted orange marmalade salmon with beetroot salad
A walnut crust and a sprinkling of marinated beetroot take it to flying-fish status!
Ingredients
1.2kg side Atlantic salmon, skin on, pin-boned
1 Tbsp orange marmalade Sea-salt flakes and freshly ground black pepper, to season
2 cups watercress sprigs
4 small radishes, shaved into discs
Micro herbs, to garnish
HERB AND WALNUT CRUST
1 tsp fennel seeds
2 cloves garlic, crushed
2 Tbsp finely chopped
Flat-leaf parsley leaves
Finely grated zest of 1 lemon
3⁄4 cup panko breadcrumbs
1⁄4 cup walnuts, finely chopped
2 Tbsp extra virgin olive oil
15g parmesan, Finely grated
BEETROOT SALAD
2 fresh baby beetroot, shaved into thin discs
3 Tbsp extra virgin olive oil
2 Tbsp red wine vinegar
2 tsp orange marmalade
1 tsp dijon mustard
Method
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Preheat oven to 220°C. Line a large oven tray with baking paper. Combine all crust ingredients in a large bowl.
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Put salmon on prepared tray, skin-side down. Spread marmalade over salmon then season. Firmly press crust mixture onto marmalade-coated salmon.
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Bake for 15 minutes or until salmon is cooked through and crust is light golden.
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Meanwhile, to make beetroot salad, put beetroot, oil, vinegar, marmalade and mustard in a large bowl. Toss to combine. Set aside for 10 minutes to marinate.
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Transfer salmon to a serving platter, top with watercress, radish and beetroot salad, spooning a little of the bowl juices over the top. Serve garnished with micro herbs.
