Olive Magazine
Crispy Salmon Recipe with Quick Pickles

Crispy soy salmon with quick pickles

Published: March 8, 2019 at 12:22 pm
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  • Preparation and cooking time
    • Total time
    • + pickling
  • Easy
  • Serves 2

A juicy, perfectly cooked fillet of fish with crisp skin that crackles when cut is a thing of beauty – but one that can be tough to achieve. Follow these simple steps, whatever fish you're cooking, and you'll get it right, every time

Nutrition:
NutrientUnit
kcal883
fat44.5g
saturates12.4g
carbs72.3g
sugars19.3g
fibre2.3g
protein47g
salt2.5g
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Try this crispy soy salmon recipe with quick pickles, then check out more salmon recipes such as our sticky ginger salmon.

Ingredients

  • 120g jasmine rice
  • 2 x 200g fillets salmon
  • 2 tsp vegetable oil
  • 25g butter
  • 2 cloves garlic, crushed
  • a thumb-sized piece ginger, finely grated
  • 3 tbsp mirin
  • 2 tbsp soy sauce
  • ½ tbsp caster sugar

QUICK PICKLES

  • 75g rice vinegar
  • 25g caster sugar
  • ¼ cucumber, halved and thinly sliced
  • a handful radishes, thinly sliced
  • 1 red chilli, deseeded, halved and thinly sliced

Method

  • STEP 1

    To make the quick pickles, put the vinegar, sugar, 50ml of water and a pinch of salt into a small pan and heat gently until the sugar is dissolved. Put the cucumber slices, radishes and chilli into a bowl, pour over the hot pickling liquid and leave until completely cool, turning every now and again.

  • STEP 2

    Put the rice into a small pan with 240ml of water and a pinch of salt. Bring to the boil, put on a lid and simmer gently for 10 minutes, then leave to steam for a further 10 minutes, or until ready to serve, then fluff up with a fork.

  • STEP 3

    Heat a non-stick frying pan over a high heat and pat the salmon fillets dry with kitchen paper. Drizzle the fillets all over with the oil, then season with salt.

  • STEP 4

    Put the salmon into the pan, skin-side down, and carefully press so the skin remains flat and in contact with the pan. Cook for 3 minutes, without moving the fillets. Flip (the fillets should have released themselves from the pan), add the butter and cook for 1 minute, basting with the butter, then move onto a plate, skin-side up, to rest. The fish should feel firm but have a little give when pressed.

  • STEP 5

    Add the garlic and ginger to the pan, and stir for 1 minute before adding the mirin, soy and sugar. Bubble for a few minutes until reduced and a little syrupy.

  • STEP 6

    Spoon the rice onto 2 plates, with a pile of drained pickles, the crispy salmon fillet, skin-side up, and a drizzle of the sauce.

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