Grilled Salmon with Crispy skin and Furikake Seasoning
SERVING
2
PREP TIME
30 minutes
COOK TIME
45 minutes
With a rich flavour profile, crispy skin and essential Omega 3 Fatty Acids, grilled Atlantic Salmon is known to be a family favourite is many households. Sustainably farmed in Australia, our Salmon has been used in this simple and easy recipe by Singapore Foodie Jason Lee. Jason uses a sous vide machine to gently cook the King Salmon before frying off the skin. It can be pared with a simple salad, roast vegetables or atop a bed of creamy pasta for meal to remember.
INGREDIENTS
- 1 x Atlantic Salmon Fillet
- 40ml vegetable oil
- Coarse sea salt and pepper for seasoning
- Furikake seasoning
PREPARATION
- Place the Salmon fillet in a ziplock bag and season generously with salt and pepper to create a dry brine. Chill in fridge for 30 minutes.
- Make a small water bath and bring the temperature up to 43.3 degrees using a sous vide machine.
- Once chilled, place the Salmon in a water bath and press all the air out to create a vacuum pack and leave it for 45 minutes.
- Once done, remove the Salmon fillet gently from the ziplock bag, and peel the skin off the fillet.
- Add some vegetable oil to a pan, and heat until the oil is shinny.
- Add the Salmon skin to the hot oil, and cook until dry and crisp (about 7-8 minutes). Once crisped, remove oil and pat with paper towel.
- Lay the Salmon skin-side down. Sprinkle some furikake seasoning and course sea salt on the top.
- Serve the Salmon fillet with crisped skin on the side.
You may also like
Persian Spiced Fish with Pomegranate and Feta
This recipe of Persian spiced fish with pomegranate and fets from Ambassador ...
View RecipeSmoked Salmon and Cream Cheese Bagel
Smoked Salmon and Cream Cheese Bagel: is there any better way to start your ...
View RecipeFish Curry
Words: Riyana @healthyishandhappy: Fish Curry is a staple in my house. It’s tangy, ...
View Recipe