Crispy Salmon with Coconut Rice and Crackle Sauce
Serves 430 mins prep35 mins cook
The key to crispy skinned salmon, or any piece of skin-on fish, for that matter, is patting it dry and starting it skin side down in an un-preheated non stick skillet. As the skillet heats up, the skin begins to render or dispel some of its fat, and what you’re left with is evenly golden brown, shattery skin. With regards to the crackle sauce, if you’re spice averse, hold back some of the red pepper flake, but bear in mind that it should be spicier and saltier than you’re comfortable with, since it’s ultimately going to be spooned over a fatty piece of fish and a pile of coconut rice.
0 servings