RecipesAdam SmithFish, Broccoli, Salmon

Crispy Salmon and Greens

RecipesAdam SmithFish, Broccoli, Salmon
Crispy Salmon and Greens
 

About this recipe

Confession: I don't cook nearly enough fish. Talk a good game about it. Default to something meaty with butter every time. So when this happened it was a proper case of "right, today's the day".

Had a load of broccoli that needed using up. Salmon in the fridge. And one non-negotiable — the skin had to be properly crispy. Not slightly crispy. Not "crispy if you squint". Properly, audibly crispy. The kind that goes shatter when your fork hits it.

What you end up with is a healthy dinner that doesn't feel like one. The broccoli cream is silky and rich, the salmon sits on top, and the skin is the real reward. You can also prep the sauce ahead, which means this scales up to dinner-party territory without any faff.

 

Essentials

Prep Time: 60 minutes

Total Cook: 20 minutes

Difficulty: ★☆☆

Before you start

  • Put the salmon in the fridge well ahead of time to make it quicker come cook time.
  • The broccoli cream sauce could be prepped well ahead of time and reheated, making this a super easy dinner party course to pull together.
  • Open windows and cooker hood on, this will make your kitchen smell.
 

Ingredients (Per serving)

  • 220g salmon steak

  • 100g broccoli

  • 100ml hot water

  • 100ml double cream

  • High smoke point oil like avocado or rapeseed

  • Salt + Pepper

  • Good knob of butter (For shine)

  • Extra virgin olive oil (Optional)

Kitchen Soundtrack

Dojo Cuts ft. Roxy Ray – Lift me up

Something funky and soulful to go with this fishy dishy!

Follow The FatSteak Club Radio on Spotify

 

Method

Step 1 - Prep your salmon

  • Dry off the salmon and make sure the skin is super dry

  • Put uncovered, skin side up in the fridge for at least an hour. Dry skin makes crispy skin

Top Tip

Don't be tempted to salt the skin, you need it dry.

Step 2 - Make the broccoli cream

  • Break up your broccoli into florets and steam until nearly cooked

  • Let them cool a little and add them to a blender with some of the water and cream. Don’t add all at once.

  • Blend and shake, remember we don’t want soup.

  • Gradually add the remaining cream, then water, until it blends properly.

  • Transfer into a pan to warm through on a low heat, season and add a good knob of butter.
    You can also add a glug of extra virgin olive oil if you like, it doesn’t hurt, but taste it first.

 

Step 3 - Cook the salmon and serve

  • Heat a heavy-bottomed frying pan pretty hot and then add the oil

  • Place the salmon skin side down and gently press for 25 seconds (I used the bottom of a saucepan).
    Then leave it alone, don’t be tempted to touch it.

  • Continue to leave it alone!

  • When the heat gets 2/3’s up the side of the salmon, the skin should be nice and crispy.
    Super carefully test an edge to make sure it lifts away. If it doesn’t, give it another few minutes.

  • When it comes away, flip it for another 3-4 minutes. You want to take it off the heat when the centre is at about 48 degrees C

  • Let it rest, skin side up, it will continue to go up in temperature a few more degrees

  • Check your sauce, give it a final taste and season.

  • Whilst it's resting, put a solid dollop of your green sauce in the middle of the plate with a ladle, then spread it out with the back of the ladle.

  • Rest your salmon skin side up on top, add any salt flakes if you’re feeling fancy and want a bit of pop.

 

Enjoy

 

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