- Salmon (skin on)
- Balsamic vinegar
- Leftover cooked mixed vegetables
- Queensland nut oil
- Iodised salt
- Black pepper
- Heat an oven to 200 °C.
- Put some leftover cooked mixed vegetables (leeks, spring onions, carrots, celery, and broccolini) onto a baking sheet and drizzle some balsamic vinegar over the top.
- Put the vegetables into the oven and cook for 15 minutes.
- Once the vegetables are cooked, heat up a cast-iron skillet.
- Rub Queensland nut oil over the salmon and season the salmon with salt.
- Initially cook the salmon in the skillet skin side down and press firmly on the salmon with a spatula to improve the skin searing to ensure a crispy skin.
- Cook the other side and then the sides of the fillet of salmon.
- Remove the salmon from the skillet and allow it to rest on a dinner plate.
- Add the balsamic vegetables next to the salmon on the dinner plate.
For a long time, I cooked salmon in a couple of fairly lazy ways. My greatest fear with salmon is overcooking it so it becomes dry and unpleasant. I much prefer medium-rare salmon which remains moist and flakes perfectly. I’d usually thought of crispy skin as a bonus. However, lately, I’ve been sharing food photos with a friend, GC, and she’s been showing a strong crispy skin game. So rather than being a lazy cook, I’m focussed on being an attentive cook 😃