Pan-fried gnarly skinned salmon with steamed broccolini and kale sprouts

The skin is gnarly because I received a text message from work while I was cooking it and I had to attend to that rather than the salmon. Things got sticky.

Ingredients

• Salmon (with skin)
• Broccolini
• Kale sprouts
• Queensland nut oil
• Iodised salt
• Whole black peppercorns
• Butter
• Cooking sherry

Instructions

1. Heat up a cast-iron skillet.
2. Rub the skin of the salmon fillet with oil.
3. Season the salmon fillet with salt.
4. Put the salmon into the skillet with the skin-side down to sear the skin. Cook for a few minutes and then turn and cook on each side of the fillet.
5. Remove the salmon and allow it to rest on a plate.
6. Put the broccolini and kale sprouts into the cast-iron skillet and add a glug of sherry to help deglaze the pan and permit the formation of water vapour to cook the vegetables (with the lid on the skillet) for a few minutes.
7. Remove the broccolini and kale sprouts and transfer to the plate with the rest salmon.
8. Add a knob of butter to the skillet and melt to form a simple sauce for the salmon.
9. Season the salmon with freshly ground black peppercorns.

Thoughts on the meal

It’s Monday so for me that means salmon. It’s a great way to start the workweek.