How to Cook Crispy Skinned Akaroa Salmon

15-Minute Crispy Skin Salmon with Tomato and Butter Bean Pan Sauce

By Chef Sam Parish
Serves 4
Prep: 10 minutes
Cooking: 15 minutes

There's nothing quite like the crunch of crispy skin on our King salmon. It must be something about the contrast with the buttery and lush flesh, perfectly sealed beneath. For this technique, we don’t like to mess with perfection too much, so we've partnered it with an easy tomato butter bean pan sauce. This is an effortless meal that can be on the table in 15 minutes.

Ingredients:

• 4 x 150g salmon fillets, skin on
• ½ cup (125ml) rapeseed or vegetable oil
• 1 tbsp extra virgin olive oil
• 1 French eschalot, finely chopped
• 1 garlic clove, finely grated
• 1 tsp tomato paste
• Pinch of chilli flakes (optional)
• 400g canned butter beans, rinsed and drained
• 2 tomatoes, coarsely grated
• 1 ½ tbsp sherry vinegar
• 2 tbsp finely chopped parsley
• Steamed greens to serve

Method:

1. Use paper towel to pat dry the skin of the salmon fillets thoroughly.
2. Rub 2 tablespoons of oil all over the skin and flesh of the salmon fillets, then season well with salt and pepper.
3. Heat the remaining oil in a heavy-based skillet or non-stick frypan over high heat. Add the salmon fillets, skin side down, to the pan. Working quickly, cover with a weighted saucepan for 30 seconds to flatten out the skin and ensure even cooking.
4. Reduce the heat slightly and cook for 6-7 minutes without touching, or until the salmon skin is very crisp and the fillet is cooked three-quarters of the way through (check by looking at the side of the fillet).
5. Carefully turn the salmon over and cook for a further minute or until crisp and sealed on the flesh side. The salmon should still be just pink in the centre, as it will continue to cook as it rests. Transfer to a plate.
6. Discard most of the oil from the pan. Return the pan to low heat and add the olive oil and chopped eschalot. Cook for 2 minutes to soften slightly.
7. Add the grated garlic, tomato paste, and chilli flakes (if using), and cook, stirring regularly, for 2 minutes or until aromatic and slightly darkened.
8. Add the butter beans and cook for another 2 minutes, stirring occasionally. Add the grated tomato and sherry vinegar, then remove from heat. Stir through the chopped parsley and season to taste.
9. Spoon the butter bean mixture onto plates, top with steamed greens, and place the crispy salmon fillets on top.
10. Serve immediately.