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Pan-fried crispy skin salmon and balsamic vegetables

Show notes at https://yumlum.co/2NftLMq

Ingredients

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• Salmon (skin on)
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• Balsamic vinegar
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• Leftover cooked mixed vegetables
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• Queensland nut oil
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• Iodised salt
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• Black pepper
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Instructions

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1. Heat an oven to 200 \xb0C.
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2. Put some leftover cooked mixed vegetables (leeks, spring onions, carrots, celery, and broccolini) onto a baking sheet and drizzle some balsamic vinegar over the top.
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3. Put the vegetables into the oven and cook for 15 minutes.
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4. Once the vegetables are cooked, heat up a cast-iron skillet.
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5. Rub Queensland nut oil over the salmon and season the salmon with salt.
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6. Initially cook the salmon in the skillet skin side down and press firmly on the salmon with a spatula to improve the skin searing to ensure a crispy skin.
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7. Cook the other side and then the sides of the fillet of salmon.
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8. Remove the salmon from the skillet and allow it to rest on a dinner plate.
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9. Add the balsamic vegetables next to the salmon on the dinner plate.
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Thoughts

For a long time I cooked salmon in a couple of fairly lazy ways. My greatest fear with salmon is overcooking it so it becomes dry and unpleasant. I much prefer medium rare salmon which remains moist and flakes perfectly. I'd usually thought of crispy skin as a bonus. However, lately, I've been sharing food photos with a friend, GC, and she's been showing a strong crispy skin game. So rather than being a lazy cook, I'm focussed on being an attentive cook \U0001f603