crispy salmon

with dill pickled onions

  • 1 teaspoon dried chilli flakes
  • 1 teaspoon sea salt flakes
  • 2 teaspoons sesame seeds
  • 1 teaspoon dried mint
  • 4 x 180g pieces salmon fillet, skin on
  • extra virgin olive oil, for brushing
  • baby spinach leaves and extra dill sprigs, to serve

dill pickled onions

  • 2 red onions, finely sliced 
  • ⅓ cup (80ml) lemon juice
  • 2 tablespoons caster (superfine) sugar
  • ⅓ cup dill sprigs
  • sea salt and cracked black pepper
  1. 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.
  2. Combine the chilli, salt, sesame and mint. Brush the salmon lightly with oil and sprinkle the flesh-side only with the spice mixture. Heat a large non stick frying pan over high heat.
  3. 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 2–3 minutes or until cooked to your liking.
  4. 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. Serves 4
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