Crisp-Skinned Salmon
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 5milliliter tabasco sauce
- 800grams salmon fillets (4 packets)
- 2 bunch asparagus, ends trimmed
- 1 pinch pepper (for seasoning)
- 60grams rocket leaves (to serve)
- 2 egg yolks
- 2tablespoons lime juice
- 1 pinch sea salt ground (to taste)
- 1/2teaspoons salt
Nutrition per serving
2060kJ / 492Cal
2060 Kilojoules or 492 Calories
24% of daily energy intake*
Protein
4.0grams
Fat
3.3grams
Carbs
2.2grams
Sugars
1.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place egg yolks into a small food processor or blender. Add salt, 2 tsp of the lime juice and hot sauce to taste. Process for a few seconds until smooth and well combined.
Step 2 of 4
With the motor running, add the oil very slowly, starting with just a few drops at a time (don’t add oil too quickly or mayonnaise will curdle). When all of the oil has been added, add remaining lime juice. Refrigerate until needed.
Step 3 of 4
Heat a non-stick frying pan over medium-high heat. Brush both sides of the salmon portions with a little extra oil and season with salt and pepper. Cook skin-side down for 4 minutes until skin is crisp and browned. Turn over and cook for a further 2-3 minutes, until cooked to your liking.
Step 4 of 4
While fish is cooking, steam the asparagus for 4 minutes, until tender. Place rocket onto serving plates with asparagus. Top with salmon and serve with mayonnaise.
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