CRISPY SKIN PAN-SEARED SALMON WITH POTATO | SHERSON LIAN

salmon fillets

🥗Healthier: trout

💰Cheaper: mackerel

Trout is lower in calories and mackerel is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is more budget-friendly.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and margarine is a cost-effective alternative.

Boil a pot of salted water.

Add baby potatoes to the boiling water and cook until soft.

Turn off the heat and remove the potatoes from the water.

Cure the salmon fillet with salt for 20 minutes to draw out moisture and concentrate flavors.

Wash off the salt from the salmon and pat dry.

Season the salmon lightly with salt (no black pepper).

Coat a 12-inch cast iron skillet with olive oil and heat it.

Place the salmon skin-side down in the skillet, cooking at a medium pace to avoid burning the skin.

Watch for the salmon to change color from the bottom to the top, indicating it's time to flip.

Once flipped, add a knob of butter to the pan and baste the salmon with it.

Remove the salmon from the skillet once cooked and set aside.

In the same skillet, add the boiled potatoes, garlic, and sage, mixing everything together.

Add honey to balance the flavors, adjusting sweetness to taste.

Add a splash of water to bring everything together and mix well.

Finish with chopped parsley and turn off the heat.

Serve the crispy skin salmon on top of the potatoes, drizzling the mustard honey butter sauce around.

Garnish with a wedge of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens