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Crispy Skin Salmon Sauce Vierge

I have learned so much about cooking from Masterclass as evidenced by the crispiest of skins on my Crispy Skin Salmon Sauce Vierge.

Course dinner
Cuisine Healthy, Sauce, Seafood
Keyword gluten free, healthy, healthy recipes, salmon,, seafood, tomatoes
Prep Time 10 minutes
Cook Time 15 minutes
Resting time 2 minutes
Total Time 27 minutes
Servings 5 people
Author Peter

Ingredients

Salmon

  • 5 5 Ounce Salmon filets
  • 2 Tbsp Old Bay Seasoning
  • 1 1/2 Tbsp Lemon Pepper
  • 1 Tbsp Canola oil

Sauce Vierge (sharing Thomas Keller's proportions)

  • 125 Grams Roma Tomatoes peeled, cored and small dice
  • 15 Grams High quality vinegar
  • 5 Grams Shallots small dice
  • 35 Grams Good quality olive oil
  • 1 Tsp Sea salt (Maldon) to taste
  • 1 Pinch Fresh Parsley
  • 1 Ounce Lemon juice to taste

Instructions

Sauce Vierge

  1. To assemble combine all the ingredients except for the salt, parsley and lemon juice. Mix well. Then, add each of the last 3 ingredients and taste for flavor adjusting as needed

Crispy Skin Salmon

  1. Begin by drying the salmon well with paper towels. Once patted dry, take a cutting knife and run it across the grain of the skin. You will be taking off some scales, but more importantly, pulling out the liquid in the skin. Keep doing this until most of the water has been released. Should take about 3 minutes or so.

    Next, portion the salmon into 5 ounce pieces. Liberally apply the spices to the flesh side reserving a little for the skin side. Next, heat the oil on medium high heat until just about to smoke. Add the salmon skin side down. Press the fish down making sure as much of the skin as possible is touching the pan surface. Do not move the fish and cook for roughly 8 minutes. Flip and cook for another 2 minutes. After cooking, remove from the pan and let rest for 2 - 3 minutes.

    To serve, place the salmon over asparagus risotto (or a starch of your choice) and top with as much of the sauce vierge as you like. Drizzle a good olive oil or vinegar over the sauce and deliver to the table. Enjoy!