Crispy Skin Salmon & Coconut Greens

Crispy Skin Salmon is my current favorite method to cook salmon. In this recipe, I will provide two different techniques to achieve the ultimate crispy skin and not dry out the salmon. When buying salmon, try to find fresh salmon, the salmon should have a bright orange color and doesn’t smell fishy. I tend to choose pieces where the white fatty parts are evenly distributed. Fish should not smell fishy, fresh fish should smell like the ocean! If using frozen salmon, make sure the salmon is thoroughly defrosted and patted dry. I know that Whole Foods, Safeway, and a variety of stores sell pre-portioned salmon. This is a great option! If you can talk to your local fishmonger, ask them to portion out the salmon into four 4oz portions. You can also do this at home with a sharp knife!

Also, skin-on is preferred but is not completely necessary. But nothing could be better than that crispy, cracker-like skin.

The greens! Braising the Greens in coconut milk, garlic, ginger, and some chili is my current obsession. You can use any green for this recipe, my recommendation is Kale or Swiss Chard/Rainbow Chard, or your choice hearty green. First, we will sauté the garlic, ginger, and chili in neutral oil, add in our coconut milk, and sauces, and then at the end the greens. My preference is to use full-fat coconut milk, it adds a creaminess and richness I adore. Coconut cream would work as well, or light coconut milk. If using lite coconut milk, the sauce may have to be reduced longer than using a full-fat. Then the dish is topped with a little lime and scallions… Now you are SET for the evening.

I hope you enjoy this recipe as much as I do!

Serves 4

Prep: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

INGREDIENTS:

1 Lb. Salmon (in 4 oz portions)

2 Large bunches of Kale (swiss chard/rainbow chard/hearty greens)

3 Garlic cloves

1 inch fresh ginger

1 medium Shallot ( or yellow onion)

1 lime

2-3 green onions

½ C full fat coconut milk

3 Tbsp Olive oil

1 tsp Fish Sauce

1 Tbsp Soy Sauce

1 Tbsp honey (agave, maple syrup, coconut sugar)

*One fresno chile (Or sprinkle of red chile flake)

Crispy Skin Salmon

INSTRUCTIONS:

Remove salmon from packaging and pat dry. Set on a plate and place back into the fridge for 30 minutes, to allow the salmon to air dry. This provides that extra crispy salmon skin, and prevents the skin from seizing up when put into a hot pan.

Oven Method:

1. Heat oven High on Broil. If your salmon has not been portioned out to 4oz portions, do so now and set aside. Descale and pat salmon dry and sprinkle kosher salt on the skin side of the salmon.

2. Heat an OVEN SAFE skillet oven medium-high heat on the stove.

3. After the pan has heated through, add 2-3 Tbsp of olive oil to the pan, enough to cover the pan well and leave no dry spots. Allow oil to heat for 1 minute. When oil is shiny, but not smoking is when you will add the salmon. If the pan starts to smoke, turn down the heat.

4. Add the salmon, skin side down on the pan. (watch out for the splatter! If you have an oil screen, now would be the time to use it).

5. Turn heat down to medium heat and allow Salmon to cook for 6 minutes.

6. When salmon flesh has turned opaque or has cooked halfway up the salmon, put the pan with salmon in a heated oven for 3-4 minutes until the salmon has crisped on top of the flesh.

7. Take the pan out of the oven and take the salmon out of the pan, placing the salmon on a wire drying rack or a plate with a paper towel on it.

Stove top:

1. If your salmon has not been portioned out to 4oz portions, do so now and set aside. Descale and pat salmon dry and sprinkle kosher salt on the skin side of salmon.

2. Heat a faithful cast iron, or stainless steel skillet to medium-high heat on the stove.

3. After the pan has heated through, add 2-3 Tbsp of olive oil to the pan, enough to cover the pan well and leave no dry spots. Allow oil to heat for 1 minute.

4. When oil is shiny, not smoking, add the salmon, skin side down on the pan. (watch out for the splatter! If you have an oil screen, now would be the time to use it).

5. Turn heat down to medium heat and allow Salmon to cook for 6 minutes. Cook salmon until skin easily lifts off of the pan and is crisp and browned, and salmon has cooked halfway up the flesh.

6. Flip salmon quickly onto the flesh side. (be careful! This side is much more fragile) Cook for 4-5 minutes until salmon has cooked through, cook time may be shorter depending on thickness of salmon.

7. Take salmon out of the pan and place the salmon on a wire drying rack or a plate with a paper towel on it.

Coconut Braised Greens

INSTRUCTIONS:

1. Gather three garlic cloves, peel and smash. Sprinkle a pinch of salt over the garlic and mince. Set aside. Peel ginger and cut lengthwise in thin slices, (like slicing cheese). Turn slices onto flat side and thinly slice again to make matchsticks. Set aside.

2. Peel one shallot and cut into thin slices, starting to cut from the top of the shallot to the root.

3. Wash and devein kale, roughly tear kale into medium-large pieces.

4. Heat a large skillet over medium heat. When the pan is heated through, add 2 Tbsp of neutral oil to the pan. Allow oil to warm up.

5. Add shallots, garlic, and ginger to the pan. If using chili, also sauté with aromatics as well. Gentle stir and season the oil.

6. Add ½ C Coconut milk to the pan, bring to a simmer.

7. Add kale into the pan and toss in coconut mixture. Season with soy sauce, honey, and fish sauce. (Taste!) Cook for 3-4 minutes.

8. Once kale has started to wilt and absorb the coconut milk, take off the heat and serve on a plate with crispy skin salmon, and a side of rice. Top with chopped green onions and a lime wedge.

ENJOY!