Ingredient and Portion
Healthy Pan-seared Salmon Salad with Himalayan Crystal Salt
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I paired my salmon fillets with some fresh garden greens, cherry tomatoes, sunflower seeds, and French mustard, then drizzled a mix of lemon zest dressing with mint leaves.
Don't you just love the colours of this Healthy Pan-seared Salmon Salad with Himalayan Crystal Salt?
Don't you just love the colours of this Healthy Pan-seared Salmon Salad with Himalayan Crystal Salt?
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2 Salmon fillets
1 tsp Olive oil
Corn flour to give a crisper texture to fish skin
Ground Black Peppercorn and Himalayan Salt to taste
1 tsp Olive oil
Corn flour to give a crisper texture to fish skin
Ground Black Peppercorn and Himalayan Salt to taste
Seasoning
Dressing:
1 sprig Mint leaves
1 tbsp Lemon Juice
1 tsp Lemon zest
1 tbsp Extra-virgin Olive oil
1 sprig Mint leaves
1 tbsp Lemon Juice
1 tsp Lemon zest
1 tbsp Extra-virgin Olive oil
Method
Using a vegetable peeler, grate lemon and set aside.
Pour olive oil into a bowl. Add lemon juice, and mint leaves. Mix well.
Sprinkle salt lightly on salmon. Rub some cornflour on the skin.
Heat oil, and pan fry fish with skin side down. Fry on med-high fire to give salmon a golden brown colour with crispy skin, yet keeping the insides ¾ cooked for a juicy texture.
Turn over after couple of minutes, and transfer to salad. Drizzle your mint and lemon zest dressing over your fish, then grind your black pepper and Himalayan salt for a flavourful Pan-seared Salmon Salad.
Pour olive oil into a bowl. Add lemon juice, and mint leaves. Mix well.
Sprinkle salt lightly on salmon. Rub some cornflour on the skin.
Heat oil, and pan fry fish with skin side down. Fry on med-high fire to give salmon a golden brown colour with crispy skin, yet keeping the insides ¾ cooked for a juicy texture.
Turn over after couple of minutes, and transfer to salad. Drizzle your mint and lemon zest dressing over your fish, then grind your black pepper and Himalayan salt for a flavourful Pan-seared Salmon Salad.
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