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Crispy Skin Salmon With Tomato Vinaigrette

a good fresh tasting dish that can be a main course, light lunch, or smaller portions for a starter i love fish especaily when the skin is crispy you can also use ocean trout instead of salmon one of my favourites


  • 4 x 200g salmon fillets cut in to 3 smaller pieces ensure all oin bones are removed

  • 50ml x olive oil

  • 20g x salt mixed with 20g curry powder

  • vinaigrette -

  • 100 gram x finely diced onion

  • 1 x table spoon finely chopped chives

  • 1 x table spoon chopped tarragon

  • 2 x tomatoes peeled seeded and diced finely

  • 1 x t spoon worcester sauce

  • 120g x tomato sauce (ketchup)

  • 1/2 x t spoon tabasco sauce

  • 250ml x olive oil

  • 50ml x sesame oil

  • 60ml x white wine vinegar

  • 1/4 t spoon lemon juice

  • pinch of salt

  • fresh ground pepper


  • 1.

    Mix all the vinaigrette ingredients together and leave to stand for at least 20 minutes

  • 2.

    Season the salmon with the salt mix rubbing well in to the skin allow to stand for 5 minutes

  • 3.

    Heat a non stick pan with a little of the oil

  • 4.

    When hot place the salmon skin side down cook about half way about 4 minutes depending on the thickness of the fish and turn over cook for another 3 minutes

  • 5.

    Turn of heat and turh the salmon back over on to its skin allow to rest for 5 minutes this wil finish cooking and make the skin nice and crisp

  • 6.

    Serve with vinaigrette

  • 7.

    Fresh baby fennel would accompany this dish well


pre seasoning the fish helps firm up the flesh curry salt brings out the flavour of seafood

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Posted by jackicamReport
yummm! The flavours in this sound fantastic!