Panfried Crispy Skin Salmon Two Ways

 

My method of cooking salmon to achieve perfect crispy skin came from a cooking class I attended a few years ago in Seattle, Washington, using wild caught Pacific salmon.  Here in Australia, we have farmed salmon from Tasmania which is also very nice.  In the first recipe, fillets of salmon are panfried and served with a preserved lemon parsley yoghurt dip.  In the second recipe, the cooked fillets are torn into morsels and arranged on top of soba noodles flavoured with a classic Japanese style dressing.

Panfried Crispy Skin Salmon with Preserved Lemon Parsley Yoghurt Dip

Serves 2

INGREDIENTS

• 350g / 12oz salmon fillets with skin on
• ½ teaspoon sea salt
•  a few sprinkling of freshly ground black pepper
• 1 tablespoon olive oil
• lemon wedges and sprigs of parsley, for garnishing 

METHOD

1. Make the preserved lemon parsley yoghurt dip following instructions here
2. Pat the salmon skin dry with paper towel.  Season the skin side with salt and pepper.
3. Heat oil in a medium size non-stick frying pan on high until hot.  Place the salmon fillets, skin side down in the pan.  Using your spatula, press down on the fillets gently for a few seconds so the skin is pushed flat against the pan for maximum contact.   Let the fillets cook in the oil until the flesh turns opaque from the bottom to a little more than halfway up, about 5 minutes, depending on thickness.  Flip the fish over.  Turn the heat off and let the residual heat finish cooking the fish to your desired doneness.  Remove the fish from the pan and place on a plate to rest.
4. Serve with preserved lemon parsley yoghurt dip.  Garnish with sprigs of parsley and lemon wedges.

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Panfried Crispy Skin Salmon with Soba Noodles

Thin, greyish brown Japanese soba noodles have a slightly nutty, earthy taste. I like using ones that are made here in Australia from organic wheat four and buckwheat flour, highly regarded for their fine quality.  They don't need long to cook but do need a rinse in cold water to remove the starches released during cooking to keep them 'al dente'.  Keep a package of these soba noddles in your pantry as there are so many ways of making a meal out of them. 

Serves 2

INGREDIENTS

• 180g / 6⅓oz dried soba noodles
• 350g / 12oz salmon fillets with skin on, cooked according to instructions in Step 2 and 3 of the recipe above
• 1 teaspoon white sesame seeds, lightly toasted
• 2 tablespoons finely chopped spring onions, for garnishing

For the dressing:

• ¼ cup mirin
• 2 tablespoons light soy sauce
• 3 teaspoons rice vinegar
• 2 teaspoons grated ginger
• 1 teaspoon sesame oil
• 2 teaspoons white miso paste

METHOD

1. Make the dressing by combining the mirin, soy sauce, rice vinegar, ginger and sesame oil in a small saucepan.  Bring to a simmer.  Remove from heat and add the miso paste, stirring until well combined.  Return the pan to heat and simmer gently for 2 minutes.  Stir in 1 tablespoon of spring onions.  Remove from heat.
2. Cook the soba noodles following the pack's directions.  Drain, reserving the water, and refresh in cold water.  Drain again and set aside.
3. Bring the reserved water in the saucepan to a boil.  Blanch the noodles for 10 seconds in the boiling water to reheat, drain and discard water.  Return the noodles to the saucepan and add the dressing.  Toss with a pair of tongs to combine.
4. To serve, divide the noodles between two plates or shallow bowls.  With clean hands, tear the cooked salmon into morsels and arrange them on top of the noodles.  Sprinkle sesame seeds over and garnish with the remaining chopped spring onions.