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Sunday, 9 October 2011

Salmon with Crispy Sage Skin

Salmon is nothing to be afraid of, awesomely you virtually can't over cook it. Whilst having salmon cooked to medium is preferable, if you do over cook it or baulk at the thought of slightly uncooked fish, well done also works. The main thing to remember if you are trying to achieve crispy skin on a salmon fillet is to cook it over a medium heat as medium high or high could burn the skin and therefore - suck. The same principal can also be applied to any white fleshed fish fillet with the skin on but you will need to cook them all the way through. This recipe shares some of the same characteristics as my Crispy Skin Salmon with Garlic Thyme Kipflers recipe.

1 salmon fillet per person
Sage leaves (or any robust herb)
Olive oil
Salt and pepper
Horseradish sour cream
Some grilled mushroom

Oil and salt and pepper each fillet. Run the sage leaves through the oil and place on the skin. Heat some olive oil to medium and place the salmon fillets in, skin side down. Cook the fillets until they become white-ish half way up (about 5 minutes). Carefully flip the fillets and cook on the other side for a further 2 minutes. Remove to clean plates, top with horseradish sour cream and serve with the potato, guacamole and mushrooms.

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