CRISPY SKIN SALMON WITH ASIAN GREENS PICKLED RADISH + ORANGE BLOSSOM DRESSING
Prepared and photographed by Chef Joseph Minasi
Full of vibrant colors and satisfying textures, this dish screams freshness. Once again I’m using Kvarøy Arctic Salmon from Fulton Fish Market to ensure a beautiful, fresh dish. Paired with Petite Asian Greens from Gourmet Sweet Botanicals lightly dressed with a bright citrus dressing made with O Orange Blossom Vinegar, it’s perfect for a super healthy lunch or even a light dinner.
Serves 1 but can easily be duplicated
8 oz Kvarøy Arctic Salmon (skin on) from Fulton Fish Market
Petite Asian Greens and Edible Flowers from Gourmet Sweet Botanicals
Variety of Radishes from Melissa’s Produce
2-3 Kumquats from Melissa’s Produce
1 Clementine or Tangerine
1/2 cup O Yuzu Rice Wine Vinegar
2 teaspoons O Orange Blossom Vinegar
O Blood Orange Olive Oil
2 tablespoons good French or Irish butter
Avocado Oil or another high-heat oil
Crunchy Sea Salt
DIRECTIONS
To begin, using a mandoline on it’s thinnest setting, slice the radishes into nice thin discs. Place radish slices in a bowl and cover with 1/2 cup of O Yuzu Rice Wine Vinegar and set aside. Remove the salmon from the refrigerator and let come to room temperature. In a small mixing bowl, add in 2 teaspoons of O Orange Blossom Vinegar and the juice of half a clementine or tangerine. Whisk in O Blood Orange Olive Oil until emulsified and season with sea salt to taste. Set aside. Slice the kumquats into thin discs and also set aside.
Using a paper towel, pat the salmon very dry. Using a sharp knife, carefully scrape across the skin to remove any excess moisture. You should see dark liquid on the knife. Wipe it off on a paper towel and repeat until the knife is dry. Heat a stainless steel pan over medium-high heat. I prefer using HexClad pans for making crispy skin salmon. The pans have a hexagon pattern made up of both stainless steel and non-stick. They are a bit expensive but completely worth it.
Salt the fish on both sides and add a little bit of avocado oil to the pan. Place the salmon skin side down into the pan (always away from you so the oil doesn’t splash) and let it cook 90% on the skin side, about 3 minutes for medium rare and 5 minutes for medium. Flip the salmon over and quickly add the butter to the pan. Baste the salmon with butter for just about 30 seconds. Remove from the pan and place on a plate.
Lightly toss the Asian greens with the orange blossom dressing. Remove the radishes from the vinegar and add to the greens along with the kumquats. Plate next to the salmon and garnish with a few edible flowers and crunchy sea salt directly onto the salmon skin.
Want more recipes like this?
Check out Chef Joseph Minasi’s newest digital cookbook, ‘Film to Fork’!
With over 130 pages of mouth-watering recipes and cocktails, you will surely find a dish to please all palates! There is also a guide to throwing the perfect dinner party at home along with menu and wine pairing options.
The best news? It’s only $10!
Get your digital copy today by clicking here.
