Poh's Crispy Skin Salmon with Cucumber
Easy
< 20 Minutes
Serves 4
Poh's Crispy Skin Salmon with Cucumber
Ingredients
Nutritional Information
| Average Qty / 100g | |
Method
Cook rice using packet instructions.
To cook the salmon, great a large non-stick frypan lightly with olive oil. Sprinkle salt and pepper on both sides of the salmon fillets, then place them skin side down on the frypan over low to medium heat. Cook for about 10 minutes or until only surface of the salmon is still pink. Flip the salmon over for about 10 seconds, then rest on a plate skin side up.
Meanwhile, make the sauce. To make the sauce, heat the olive oil with the garlic in a small non-stick saucepan until pale golden and crispy. Immediately add the recap manis, soy and wasabi. Stir and bring to a simmer, then set aside.
To serve, peel the salmon skin off each fillet, flake a fillet of salmon into a each serve of rice and mix with some cucumber and enough sauce to taste. Garnish with the salmon skin.
| Average Qty / 100g | |
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Poh's Crispy Skin Salmon with Cucumber
Easy
< 20 Minutes
Serves 4
Ingredients
Method
Cook rice using packet instructions.
To cook the salmon, great a large non-stick frypan lightly with olive oil. Sprinkle salt and pepper on both sides of the salmon fillets, then place them skin side down on the frypan over low to medium heat. Cook for about 10 minutes or until only surface of the salmon is still pink. Flip the salmon over for about 10 seconds, then rest on a plate skin side up.
Meanwhile, make the sauce. To make the sauce, heat the olive oil with the garlic in a small non-stick saucepan until pale golden and crispy. Immediately add the recap manis, soy and wasabi. Stir and bring to a simmer, then set aside.
To serve, peel the salmon skin off each fillet, flake a fillet of salmon into a each serve of rice and mix with some cucumber and enough sauce to taste. Garnish with the salmon skin.