Crispy Skin Salmon with Nectarine, Avocado, Lime & Chilli Salsa

As soon as Nectarines come into season, I am planning when I’m going to make this dish. It’s always been a regular in my home cooking repertoire as it is so simple and quick to prepare, but it also made its way onto many of my catering menus. The flavour combination of avocado, nectarine, chilli and lime is so good with the salmon and the generous amount dressing forms the ‘saucy’ part of the dish. As long as all the salsa elements are chopped and placed in air tight containers, separately, they can easily be chopped in advance, then thrown together just before you’d like to serve, and it will taste like you just made it.  Like with any salad, seasoning is key, so always taste and adjust the salt and pepper, once it is combined.

Here, I’ve shown the method I use to cook salmon for a crowd, so that all the pieces are crisp on top and all cooked exactly the same way and ready all at once.  All you need to do is be sure you don’t leave in the oven too long.  It really only needs a few minutes to finish  cooking through.  That crisp skin and caramelised underside is exactly what is needed to go with the fresh salsa.


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INGREDIENTS

Salsa

3 nectarines, diced

1 ripe but firm Avocado, diced and tossed with a little lime juice

2 tomatoes, halved, deseeded and chopped

1/2 red capsicum, finely diced

1/2 Lebanese cucumber, deseeded and diced

1/4 red onion, very finely diced

Dressing

160ml olive oil

40 ml red wine vinegar

40 ml fresh lime juice

1 red chilli, deseeded and very finely chopped

Freshly cracked salt and pepper

Crispy Skin Salmon

4 pieces of Salmon, 150-200g each, skin on

Olive oil

Freshly cracked salt & pepper


METHOD

  1. Mix together all the dressing ingredients in jar and shake. Set aside in the fridge until you are ready to serve.
  2. Place each salsa ingredient in a separate bowl or container and store in the fridge until you are ready to serve. You can have the dressing and salsa components prepped, up to about 8 hours before serving.
  3. Just before serving, mix all the salsa ingredients. Pour over half the dressing and lightly fold through. Reserve the extra dressing for serving.
  4. Preheat the oven to 180 degrees Celsius. Line a roasting tray with baking paper.
  5. Place each salmon fillet on the tray, skin side up. Pat the skin dry with paper towel, then crack over sea salt and pepper.
  6. In a large non-stick frypan, heat a little oil over high heat. Once hot, place the salmon in skin side down. Cook for a few minutes until the skin is completely and evenly crisp and golden.
  7. Flip the salmon over and continue to cook until the salmon is golden on the underside.
  8. Place the salmon on the prepared tray. At the is stage, the salmon won’t be fully cooked. If you have more pieces of salmon than will fit in the frypan, cook the salmon in this manner, in batches.
  9. When all the salmon is laid on the roasting tray, place it in the oven and roast until it is cooked to your liking. For pink in the middle, it will only take 5-8 minutes, depending on the fillet thickness and Size
  10. To serve, Place one piece of salmon per plate. Then spoon salsa on and finish with the extra, reserved dressing.

NOTES

  • This dish is equally as delicious if nectarines are out of season. Just add extra avocado.
  • If salmon isn’t your thing, wrap small or halved chicken breasts with finely sliced prosciutto. Lay the chicken on a roasting tray and cook for about 10-15 minutes at 190 degrees Celsius, then rest for 5 mins, covered.