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Saturday, 3 September 2011

Crispy Skinned Salmon with Garlic Thyme Kipflers

Was simple - cook salmon, toss precooked potato in salmon flavoured oil with some more flavours. The thing I love about salmon is, although it is expensive its really rich so you don't need much. One salmon fillet was enough for myself, my wife and some for the kids for dinner the following night, about $10. To serve the salmon in this dish I didn't make a sauce which I normally would, I used a store bought balsamic reduction. They seem expensive at about $13 a bottle but I have only used about 5ml so far for about 10 meals.

Salmon fillets with skin on
1 tbs stripped fresh thyme leaves
Salt and pepper
Olive oil
Kipfler potatoes cut into large bite sized pieces
Garlic oil
Handful cherry tomatoes, quartered
1/2 tbs white balsamic vinegar
Barbecued corn with feta and lemon
Parsley leaves to serve
Balsamic vinegar glaze

Boil the kipflers until just tender, keep warm. Heat a large frying pan to medium high. Using a sharp knife make a couple of length ways incisions a couple of mm deep into the skin. Oil the salmon fillets, season with salt and pepper and stuff the cuts in the skin with about half of the thyme. Add a little olive oil to the frying pan then place in the fillets skin side down. Cook the salmon until it is white-ish halfway up the thickest part of the fillet (about 5 minutes, maybe more). Carefully (so as not to damage the skin) flip the salmon and cook on the other side for about 2 minutes. Remove to a clean plate, cover and keep warm.
Add some garlic oil to the frying pan and the thyme leaves and toss about. When fragrant add in the potato, white balsamic, salt and pepper and quartered tomato. Toss through the flavoured oil.
Slice the salmon into portions and add to serving plates skin side up. Serve with some potato, barbecued corn, some more cracked pepper and some parsley leaves. To finish add a little balsamic vinegar glaze to each salmon fillet.

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