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Crispy-skin salmon with citrus

  • 0:25 Prep
  • 0:05 Cook
  • 4 Servings


  • 4 (about 150g each) salmon fillets, skin on
  • 1 teaspoon cumin seeds
  • 2 limes, juiced
  • 2 teaspoons brown sugar
  • 2 teaspoons fish sauce
  • 1 teaspoon finely grated ginger
  • 1 teaspoon sesame oil
  • 2 Ruby Red grapefruits or pomelos, peeled, segmented
  • 2 limes, extra, peeled, segmented
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1 cup mint leaves
  • 1/2 cup coriander leaves
  • 1 red onion, thinly sliced
  • 1 long red chilli, thinly sliced (optional)
  • 1/2 cup (75g) cashews, toasted, coarsely chopped


  • 1
    Heat a large frying pan over medium-high heat. Spray both sides of the salmon with olive oil spray and season. Sprinkle both sides of salmon with cumin seeds. Cook, skin-side down, for 2 mins or until skin is crisp. Turn and cook for a further 2-3 mins for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  • 2
    Meanwhile, combine lime juice, sugar, fish sauce, ginger and oil in a small jug.
  • 3
    Combine grapefruit or pomelo, lime segments, cucumber, mint, coriander, red onion and chilli, if using, in a bowl. Drizzle with dressing. Toss to combine. Divide among serving plates. Top with salmon. Sprinkle with cashew.

Source: taste.com.au


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