Preparation Time: 10 minutes
Cooking Time: 15 minutes
Perfect for: Savoury, Fresh, European
- In a small mixing bowl, combine paprika, herbs, and salt. Coat the salmon fillets with ¾ of the mixture, reserving the remaining quarter to use in step 3.
- Add oil to a cold pan and place the salmon skin side down, then heat to medium. In the first 2 mins that the pan is heating up, keep a spatula pressed firmly over the fish as this will prevent the edges curling up. Cook until the flesh is opaque most of the way up the sides of each fillet and only the top of thickest part is still uncooked, about 5–10 mins. Flip each fillet so skin side is up. Turn the heat off and let heat remaining in the pan gently cook the second side.
- Once cooked, take the salmon off the heat and gently remove the skin. Sprinkle the remaining herb mix on the skin and, as an optional step, place it back in the pan over a medium-high heat to further crisp both sides. Remove from heat and allow to cool. Once warm to the touch, begin flaking the salmon into big pieces, and roughly chop up the crispy skin.
- In another small mixing bowl, create the dressing by combining olive oil and balsamic vinegar. To serve, place rocket, olives, feta and tomatoes on individual serving plates or on a large platter. Gently spoon the balsamic dressing over the salad, and place flaked salmon and crispy skin on top. Sprinkle with additional dried oregano and enjoy!
DID YOU KNOW?
To ensure that the skin gets crispy, ensure to pat it dry with paper towel before adding to a hot pan, but even better is storing skin side up in the fridge until cooking as the circulating dry air will greatly help! Success will reward you with a super crunchy texture to salads contrasting to the soft meat.
This salad also works brilliantly with the salmon being replaced with chicken thighs.
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