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.
Crispy Skin Salmon & Nectarine Salsa
- 3 nectarines diced
- 1 ripe but firm Avocado diced and tossed with a little lime juice
- 2 to matoes halved, deseeded and chopped
- 1/2 red capsicum finely diced
- 1/2 Lebanese cucumber deseeded and diced
- 1/4 red onion very finely diced
- 160 ml 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
Salsa & Dressing
- Mix together all the dressing ingredients in jar and shake. Set aside in the fridge until you are ready to serve.
- 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.
- Just before serving, mix all the salsa ingredients. Pour over half the dressing and lightly fold through. Reserve the extra dressing for serving.
- Preheat the oven to 180 degrees Celsius. Line a roasting tray with baking paper.
- Place each salmon fillet on the tray, skin side up. Pat the skin dry with paper towel, then crack over sea salt and pepper.
- 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.
- Flip the salmon over and continue to cook until the salmon is golden on the underside.
- 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.
- 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
- Place one piece of salmon on each of 4 plates. Spoon on the salsa and finish with the extra, reserved dressing
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.