Published: June 22, 2020, 9:35 a.m.
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Pan-fried crispy skin salmon and balsamic vegetables
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Show notes at https://yumlum.co/2NftLMq
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Ingredients
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\\n - Salmon (skin on)
\\n - Balsamic vinegar
\\n - Leftover cooked mixed vegetables
\\n - Queensland nut oil
\\n - Iodised salt
\\n - Black pepper
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Instructions
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\\n - Heat an oven to 200 \\xb0C.
\\n - 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.
\\n - Put the vegetables into the oven and cook for 15 minutes.
\\n - Once the vegetables are cooked, heat up a cast-iron skillet.
\\n - Rub Queensland nut oil over the salmon and season the salmon with salt.
\\n - 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.
\\n - Cook the other side and then the sides of the fillet of salmon.
\\n - Remove the salmon from the skillet and allow it to rest on a dinner plate.
\\n - Add the balsamic vegetables next to the salmon on the dinner plate.
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Thoughts
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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
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