Fresh salmon fillets with crispy skin

Slamon fillets with crispy skin

Here is a simple, delicious and wholesome meal utilising ingredients available at the Outdoor Provedore market.

INGREDIENTS

2 fresh salmon fillets - we love the tail pieces. (Stony Creek Fish Farm)

Olive oil (Dawn View Olive Oil)

Crushed roasted nuts (Ovens River Nuts)

salt and pepper, sesame seeds (from your own pantry)

Salad mix (Heirloom Naturally)

Goats labneh (Little Cedar Farmhouse Goats Cheese)

Lemon wedge (Warby Range Produce)

METHOD

1. Rub salmon fillets with olive oil on both sides; dust skin side with crushed nuts, sesame seeds salt and pepper.

2. Cook in a hot pan skin side first for about 4 minutes until skin is crispy, then flip to cook for another 3 minutes, or until cooked to liking.

3. While the salmon is cooking, give the salad mix a quick wash and spin to dry. Lay down a bed of salad mix onto your plate.

4. Place salmon fillet on top of the salad mix, a dollop of labneh and a squeeze of fresh lemon juice.

Serves 2. Enjoy!

**The fish may be replaced with trout fillets, lamb cutlets (Clear Hills Lamb), beef fillet (Bonkonia Beef) or even sautéed mushrooms (Markwood Mushrooms). So many options!

Eat well, stay well.