‘Free for All’ Crispy Salmon

Light, refreshing and totally satisfying. This is the perfect way to describe this super quick, incredibly easy meal. And it’s DELICIOUS!

INGREDIENTS:

For two, but make it as big or small as you like!

x 2 pieces of fresh salmon, descaled. This is important as I think it makes the skin crispen up better (my thinking anyway). Just use a serrated knife.

Torn or chopped lettuce

Good handful of spinach leaves

Lebanese cucumber, sliced to your preference in size. I quarter mine.

Chopped tomato

Chopped red, yellow and green capsicum

Avocado

Snow peas, halved

Kalamata olives, halved

Anything in your fridge that is salady and you love to eat really!

Feta cheese, crumbled on top

Salt and pepper

Lemon

METHOD:

1.      Heat up frypan with a splash of virgin olive oil, enough to cook in, on a medium heat.

2.     Descale the salmon and place skin down on the pan, wriggling it a little so it doesn’t stick.

3.      While cooking, start to prepare the salad, chopping it into bite sized pieces and placing on a large share plate.

4.     Keep an eye on the salmon, turning when the flesh is cooked a third (or so) of the way up. Turn over carefully, keeping the crispy skin intact.

6.     When cooked to your liking, remove, season the crispy skin with salt and ground pepper, and cut into bite size pieces, scattering over the salad.

7. Drizzle lemon juice over everything. And Enjoy xx