Crispy Skinned Salmon with Mango Salsa

Hello Everyone and Hello September! I can’t believe another month has zoomed right past so quickly! I hope that you all liked my mini collaboration series for the month of August and I hope to collaborate with my friends and fellow food bloggers again in the near future, or even with some of you guys who are interested in taking part for next year’s series – yes, I’ve decided to make Auguest a yearly thing!

All that aside, I’ve decided that I want to start having monthly themes to my recipes on the blog. So for this month, I’ve decided to share with you some of my favourite seafood recipes that I’ve not shared on the blog with you before! Besides sharing long time favourites, I’ll also be trying out and experimenting with new recipes and sharing those with you too 🙂 To kick of Seafood month, I have a simple, but classic favourite of the family and mine to share with everyone: Crispy Skinned Salmon with Mango Salsa!

We all love salmon, in fact, when I was living in Australia, salmon was always the fish that I had in my fridge at least once a week, and here back at home we have salmon for at least 4 meals a week – we usually have it together with my Neapolitan Casareccia Salad. I know salmon is quite an expensive fish to buy in the markets, but the great thing about this dish is that you can use other types of fish such as swordfish, whiting, flathead, blue-eye trevalla, mirror dory, ling, etc.

PREP TIME 10 MINS | COOKING TIME 10-12 MINS | SERVES 4

INGREDIENTS

For the salmon

4 salmon portions, skin on
Ground salt and black pepper for seasoning
Vegetable oil for frying

For the mango salsa

2 ripe mangoes, finely diced
2-3 re bird’s eye chillies, deseeded and finely chopped
1-2 ripe tomatoes, finely diced
1 Lebanese cucumber, finely diced
1 small red onion, finely diced
1 small-sized lemon, juiced
1 tbsp olive oil
Half a bunch of basil leaves, finely chopped
Ground salt and black pepper to taste

METHOD

Combine salsa ingredients in a large bowl and mix well. Set aside.
Place the salmon, skin-side up, on a chopping board and sprinkle with some salt. This helps crisp the skin. Season it with a touch of ground black pepper as well.
Heat a little bit of vegetable oil in a frying pan over medium-high heat. Cook salmon, skin-side down, for 4-5 minutes depending on thickness.
Turn it over and cook for a further 3-4 minutes. To know when it’s ready, test with a fork and if it flakes easily, it’s ready. Salmon is best served a little pink in the centre, but if you prefer it to bee cooked all the way through, keep it on the heat for about 2-3 minutes longer.
Serve the fish with salsa and enjoy!