Photo: William Meppem
Serves 4
1 tsp. dried red-pepper flakes
1 tsp. sea-salt flakes
2 tsp. sesame seeds
1 tsp. dried mint
4 (6-ounce) pieces salmon fillet, skin on
Extra-virgin olive oil, for brushing
Baby spinach leaves and dill sprigs, for serving
For dill pickled onions: 2 red onions, finely sliced
1/3 cup lemon juice
2 Tbsp. caster (superfine) sugar
1/3 cup dill sprigs
Sea salt and cracked black pepper
To make the dill pickled onions, place the onion, lemon juice, sugar, dill and a generous amount of salt and pepper in a bowl and toss well to combine. Set aside.
Combine the red-pepper flakes, salt, sesame and mint. Brush the salmon lightly with oil and sprinkle the flesh-side only with the spice mixture. Heat a large, nonstick frying pan over high heat.
Add the salmon, skin-side down, and cook for 5 minutes, or until the skin is crispy. Turn the salmon and cook for a further 2 to 3 minutes, or until cooked to your liking. Divide the salmon between plates and top with the dill pickled onions. Toss the baby-spinach leaves with a little of the pickling liquid and serve with the fish.
From The New Easy (HarperCollins) by Donna Hay.
Ingredients
For dill pickled onions:
Directions
To make the dill pickled onions, place the onion, lemon juice, sugar, dill and a generous amount of salt and pepper in a bowl and toss well to combine. Set aside.
Combine the red-pepper flakes, salt, sesame and mint. Brush the salmon lightly with oil and sprinkle the flesh-side only with the spice mixture. Heat a large, nonstick frying pan over high heat.
Add the salmon, skin-side down, and cook for 5 minutes, or until the skin is crispy. Turn the salmon and cook for a further 2 to 3 minutes, or until cooked to your liking. Divide the salmon between plates and top with the dill pickled onions. Toss the baby-spinach leaves with a little of the pickling liquid and serve with the fish.
From The New Easy (HarperCollins) by Donna Hay.
Published 11/02/2015
