Crisp Skinned Salmon Skewers Recipes

CRISPY SKIN SALMON

Steps:

• Dry skin: Pat the skin of the salmon very well with a paper towel until dry. If time permits, place the salmon skin side up in the fridge for 1 hour (uncovered,) to dry it out even more.
• Season: Drizzle flesh side with half the oil (just a tiny bit) and rub over skin. Sprinkle with half the salt and pepper. Turn fillet over and repeat. Do not do this step until just before cooking.
• Heat oil: Put enough oil in a large non stick skillet so it fully covers the base. Heat on medium high until it shimmers (but not smoking).
• Skin side down: Place salmon in the skillet skin side down, then immediately turn the head down to medium.
• Press down: Using a spatula or something similar, press down on each salmon for 10 seconds so the skin is pushed flat against the skillet and "sets" its form. If you can do at least two at a time that is ideal.
• Cook 7 minutes: Cook for 7 minutes, or until the salmon is cooked 3/4 of the way through (you will see the colour changing up the side of the salmon) and the skin is crispy.
• 90 sec on flesh side: Flip the salmon to skin side is up and cook for a further 90 seconds.
• Final skin blast! (My secret tip) Flip the salmon again to skin side down, turn the heat up to medium high and cook the skin side again for 60 seconds, just to give it a final blast of heat to reinforce crispiness!
• Serve skin side UP to protect the crispy skin. Fish skin will only stay crispy while it's hot, so serve immediately! Pictured in post with creamy Lemon & Herb Risotto which acts as a side dish and semi-sauce (super easy no-stir recipe!).

SALMON KEBABS WITH HERB SAUCE

Steps:

• Preheat the grill to 375 degrees F.
• Add the olive oil, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Add the salmon, red onion, and lemon quarters to the bowl and gently toss to coat.
• To assemble the kebabs, thread a few pieces of red onion onto an 8-inch-long metal skewer (see Cook's Note). Next, add a piece of salmon, followed by a quarter of lemon. Continue threading the ingredients onto the skewer until you have 4 pieces of salmon on the skewer. Set the finished kebab aside and continue the process with the remaining skewers and ingredients.
• Generously oil the grates of the preheated grill. Add the salmon kebabs to the grill and cook, turning halfway through, until nice grill marks have formed, and the salmon easily releases from the grill, 4 to 6 minutes. (This can alternatively be done on an indoor grill pan.)
• Remove the salmon to a serving platter and drizzle with the Herb Sauce. Serve with lemon wedges.
• Add the olive oil, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt to a small food processor fitted with the blade attachment. Pulse until the garlic is finely chopped. Add the basil and parsley leaves and blend until finely chopped. Transfer the herb sauce to a bowl to serve with the grilled salmon.

MOROCCAN SALMON SKEWERS

Steps:

• Preheat oven to 400 degrees. In a mortar and pestle, combine cumin, coriander, and fennel seeds. Grind until coriander seed is just broken. Alternatively, seeds may be placed in a spice grinder, and pulsed until coriander is just broken; do not overprocess. Spices may also be crushed using a heavy cast-iron skillet. Transfer seeds to a small bowl, and toss with 1 teaspoon salt and 1/8 teaspoon pepper.
• Dip 1 side of the salmon into the spice mixture to coat heavily. Repeat with remaining salmon.
• Heat a large ovenproof skillet over medium heat. Place salmon, spice-side down, into the pan. Cook until spices are dry, golden, and toasted, about 4 minutes. Immediately transfer pan to oven, and cook until salmon is just cooked through, about 30 seconds. Transfer salmon to a serving platter, and skewer with toothpicks. Serve warm with dipping sauce.

CRISP SKINNED SALMON SKEWERS

Steps:

• In a pot add brown sugar, water vinegar, garlic, lime leaves and soy sauce. Bring to a boil on high heat. Reduce heat to medium and simmer for 10 to 12 minutes or until syrupy. There will be about 1/2 cup of liquid left. Allow mixture to cool to room temperature. (This is a soy syrup for drizzling on the salmon just prior to serving.).
• Cut each salmon fillet into 4 thin slices to the skin, but not through the skin. Place a piece of pickled ginger between each slice. Sandwich together.
• Plump the raisins by setting them in boiling water for several minutes. Drain and set raisins aside.
• Trim lemon grass stalks to a point at one end and spear a stalk through each of the fillets. (If you cannot find lemon grass, use wooden skewers, which have been soaked in water first. Unfortunately you will lose some flavour and some presentation WOW factor.).
• Recipe can be made several hours in advance to this point.
• Combine 1 teaspoons vegetable oil and 1 tsp sesame oil in skillet over medium heat. (Reserve remaining oil to cook the salmon.).
• Add cabbage and saute about 2 minutes or until it is wilted. Stir in chili flakes and raisins and cook another 2 minutes, stirring while it cooks. Stir in the hosin sauce, and balsamic vinegar. Cook one minute longer, set aside and reheat when needed.
• Heat remaining vegetable oil and sesame oil in skillet on high heat. Cook salmon skin side down until skin is crisp, about 1 1/2 minutes. Turn over and cook flesh side down for another 2 minutes or until salmon is slightly pink in the centre. You do not want to over cook it.
• To serve place place cabbage on each serving plate. Top with salmon skewers and drizzle soy syrup over the plate. Scatter some beet greens or sprouts lightly over top of each plate for garnish.