Smoky salmon, crispy salmon skin and friends

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Smoky salmon, crispy salmon skin and friends

This a great dinner, lunch or brunch with friends on a Sunday or any other day!

Mr. B likes salmon above anything else, and so I am continuously finding ways to change the dynamic of the dish. I think the smoked paprika nicely complements the salmon without overpowering it. I especially like the crispy skin, which is a nice way to serve the most nutritious part of the dish.

The green bean dressing comes from the gluten free goddess blog. It is like a savory caramel and goes well with any vegetable!

The new potatoes are a staple of ours too, I have to ration the portions, as Mr. B will eat as many as I put in front of him.

Well I guess that is one way to tell if it’s a good recipe or not!

I hope you enjoy it, as much as he does!

Ingredients

For the smoky salmon and salmon skin

  • ¼ tsp. salt
  • ½ tsp. ground pepper
  • ½ tsp. smoked paprika
  • 1 salmon fillet per serving
  • 1 tsp. coconut oil

For the green beans

  • 200g green beans (or asparagus or kale or broccoli-any vegetable really)
  • 2 tbsp. tahini
  • 1 tbsp. olive oil
  • 2 tbsp. maple syrup
  • 2 tbsp. balsamic vinegar
  • Hot water as needed

For the potatoes

  • 200g boiled baby potatoes (cut in half)
  • 1 tbsp. coconut oil
  • Salt and pepper to season
  • I tbsp. fresh chopped or dry thyme
  • 1 tsp. parmesan cheese (optional)

Method

  • Wash the salmon fillet and gently remove the skin
  • Season both the fillet and the skin, both sides
  • Sprinkle some smoked paprika on the salmon, both sides
  • Line a baking tray with foil and place the tsp. of coconut oil on, warm to 180c
  • Once the oil has melted carefully place the salmon fillet in the oven and bake for 7-10 minutes, depending on the size of the fillet
  • At the same time take the salmon skin and place it in a hot non-stick pan, place another pan on top of its and leave for 3-5 minutes or until hard and crispy
  • If you can multi-task, whilst you are preparing the salmon (if not then before), blanch some green beans, in hot water for 5 minutes and then drain
  • Mix the tahini, olive oil, balsamic and maple syrup.
  • If the mixture is too thick to mix, add hot water by the teaspoon till you get a smooth consistency.
  • Pour over the beans and sprinkle with a little sea salt before serving
  • I also added some roast potatoes to the plate that I had prepared the day before. If you’d like to add them roast baby new potatoes/fingerling potatoes with some coconut oil, salt, pepper and thyme
  • This normally takes 30-45 minutes, but they should be taken out when crispy around the edges and that can sometimes take a little longer
  • I also like to sprinkle a little bit of parmesan at the end which melts into the potatoes and out of sight for a secret treat
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