This beautiful crispy skinned salmon served with a zesty citrus salad makes for a quick and easy dinner perfect for a hot summer's day.

AuthorTessa Pennick
Rating

This beautiful crispy skinned salmon served with a zesty citrus salad makes for a quick and easy dinner perfect for a hot summer's day.

Crispy_Skin_Salmon_Citrus_Salad_ChangingHabits_FINAL

Yields2 Servings

Salmon
 2 pieces of salmon (skin attached)
Citrus salad
 2 grapefruits (segmented)
 2 oranges (segmented)
 1 lime (segmented)
 ½ Spanish onion, thinly sliced
 1 small cucumber (peeled into strips)
 1 chilli (sliced)
 1 small handful of coriander
 1 small handful mint
 1 small handful rocket
 ¼ cup pine nuts
Dressing
 Juice of 2 limes
 2 tbsp fish sauce
 1 small knob of grated ginger

1

Place the pine nuts in a lightly oiled frying pan on a medium heat until they darken slightly, then remove and set aside.

2

Turn the frying pan to a higher heat and add the coconut oil. Then add the salmon skin down and fry for 2 minutes before turning over. Continue to cook until the salmon is cooked through. Set aside to rest.

3

Add the segmented orange, grapefruit and lime into a big bowl with the sliced onion, rocket, coriander, mint, chilli and peeled cucumber and mix well.

4

Mix all dressing ingredients in a small jar and stir well until the sugar has completely dissolved.

5

Put the mixed salad onto two plates, place the salmon on top and sprinkle with pine nuts and dressing to serve.

Ingredients

Salmon
 2 pieces of salmon (skin attached)
Citrus salad
 2 grapefruits (segmented)
 2 oranges (segmented)
 1 lime (segmented)
 ½ Spanish onion, thinly sliced
 1 small cucumber (peeled into strips)
 1 chilli (sliced)
 1 small handful of coriander
 1 small handful mint
 1 small handful rocket
 ¼ cup pine nuts
Dressing
 Juice of 2 limes
 2 tbsp fish sauce
 1 small knob of grated ginger

Directions

1

Place the pine nuts in a lightly oiled frying pan on a medium heat until they darken slightly, then remove and set aside.

2

Turn the frying pan to a higher heat and add the coconut oil. Then add the salmon skin down and fry for 2 minutes before turning over. Continue to cook until the salmon is cooked through. Set aside to rest.

3

Add the segmented orange, grapefruit and lime into a big bowl with the sliced onion, rocket, coriander, mint, chilli and peeled cucumber and mix well.

4

Mix all dressing ingredients in a small jar and stir well until the sugar has completely dissolved.

5

Put the mixed salad onto two plates, place the salmon on top and sprinkle with pine nuts and dressing to serve.

Crispy Skinned Salmon & Citrus Salad
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