Crispy-Skinned Salmon with Gingered Aioli
13
- Prep Time5 min
- Total Time17 min
- Makes4 Adult Sized Servings
Andrew Grinton
Salmon skin is rich in omega-3 oils, vitamins A and C, calcium and iron. This recipe makes it delicious and fun to eat because it's like a shrimp chip. Recipe by Eshun Mott.
Ingredients
600 g salmon fillets, skin on (cut into 4 pieces)
1/2 tsp garam masala, (Indian spice)
1/4 tsp salt
1/8 tsp black pepper
1 tbsp olive oil
FOR GINGERED AIOLI:
1/2 cup mayonnaise
2 tbsp orange juice
1 tbsp finely chopped green onion
1 tsp grated ginger
1/8 tsp cayenne pepper
Instructions
Preheat oven to 350F.
Season fish with garam masala, salt and pepper.
Heat oil in a large ovenproof frying pan over medium-high. Add fish, skin-side down and fry without moving until skin is golden and crisp, about 5 min.
Transfer frying pan to the oven and roast for 6 to 7 min or until fish is cooked through (white juices will appear, and fish will flake easily with a fork).
While fish is roasting, whisk together mayonnaise, orange juice, green onion, ginger and cayenne pepper to make aioli.
Serve fish skin-side up, with Gingered Aioli.
Nutrition (per serving)
Calories 446, Protein 23g, Carbohydrates 2g, Fat 38g, Sodium 363mg.