Crispy Skin Salmon with Spinach Salad. The key to perfect, crispy skin salmon is to cook the skin side first and longer. Heat your oil in a non-stick pan on fairly high heat and place your salmon skin side down.. Make the salad by tossing the spinach, zucchini, cucumber and radishes together in a bowl. Baby spinach ; How to make the crispy skin salmon. Season the salmon well with salt and pepper and place skin side up in a cold pan on high heat.

This is where the magic happens!! Meanwhile, wash and dry the fresh produce. Place the raisins in a bowl; cover with hot water. You can cook Crispy Skin Salmon with Spinach Salad using 5 ingredients and 6 steps. Here is how you cook that.

Ingredients of Crispy Skin Salmon with Spinach Salad

You need 300 grams of salmon fillet skin on.
You need 1 bunch of spinach leaves.
It's 1 of lemon.
It's 1 tbsp of rock salt.
It's 1 tsp of extra virgin olive oil.

Halve, peel, and thinly slice the onion. Pit and roughly chop the olives. Quarter and deseed the Heat canola oil in a large nonstick skillet over medium-high. Place salmon, skin-side down in a large, heavy-bottomed nonstick skillet.

Crispy Skin Salmon with Spinach Salad step by step

Put pan on a medium-hot heat. Add extra virgin olive oil to gauge when it is hot enough. Do not let the oil start bubbling frantically but it should be able to slip around the pan with ease..
Take salmon skin side up and gently pinch edged together to form an arch in the salmon, then take a sharp knife and score the salmon all the way along it 1cm apart. Add olive oil and salt inside the wounds and use fingers to press salt and oil inside the salmon..
Add salmon skin side down to the pan. The salmon should arch due to the heat, just press it back down and it should stay and touch the pan evenly. Squeeze 1/4 lemon on top of the fillet and the juice should sizzle..
Watch the color of the salmon, when it browns up to 2/3 of the way up the thickness of the fillet turn over and gasp at the beautiful sight of the crispy brown skin. Cook for a further 1 minute 30 seconds then remove from pan to a plate..
Place a hand full of spinach leaves in the center of a plate, add a drizzle of olive oil, pinch of salt and a pinch of pepper..
After 2 minutes place the salmon skin side up on top of the spinach. Add another drizzle of fresh lemon on top of the whole dish..

Leave the pan uncovered, but use a splatter guard to protect from hot oil splatters. Flip the salmon and cook for an additional minute. Both spinach and salmon are great choices for a low-carb meal! Salmon skin is delicious especially when the salmon is pan-fried. When you pan-sear the salmon with skin on in olive oil on medium heat, the skin gets crunchy and crispy.