Pan-fried crispy skin salmon and balsamic vegetables

The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

Ingredients

• Salmon (skin on)
• Balsamic vinegar
• Leftover cooked mixed vegetables
• Queensland nut oil
• Iodised salt
• Black pepper

Instructions

1. Heat an oven to 200 °C.
2. Put some leftover cooked mixed vegetables (leeks, spring onions, carrots, celery, and broccolini) onto a baking sheet and drizzle some balsamic vinegar over the top.
3. Put the vegetables into the oven and cook for 15 minutes.
4. Once the vegetables are cooked, heat up a cast-iron skillet.
5. Rub Queensland nut oil over the salmon and season the salmon with salt.
6. Initially cook the salmon in the skillet skin side down and press firmly on the salmon with a spatula to improve the skin searing to ensure a crispy skin.
7. Cook the other side and then the sides of the fillet of salmon.
8. Remove the salmon from the skillet and allow it to rest on a dinner plate.
9. Add the balsamic vegetables next to the salmon on the dinner plate.

Thoughts

For a long time, I cooked salmon in a couple of fairly lazy ways. My greatest fear with salmon is overcooking it so it becomes dry and unpleasant. I much prefer medium-rare salmon which remains moist and flakes perfectly. I’d usually thought of crispy skin as a bonus. However, lately, I’ve been sharing food photos with a friend, GC, and she’s been showing a strong crispy skin game. So rather than being a lazy cook, I’m focussed on being an attentive cook 😃