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.