Crispy-Skinned Salmon with Bright Mango Salad

Name: Crispy-Skinned Salmon with Bright Mango Salad
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 2 servings
Cuisine: Light European
Ingredients: 2 fillets, about 300 g total (10.5 oz) salmon fillets, skin-on (Pat dry well for the crispiest skin.); 1 ripe mango, about 250 g flesh (about 1½ cups) mango (Cut into bite-size cubes. In the Netherlands in late April, imported mango is common; choose one that gives slightly when pressed.); 120 g (about 4 cups) mixed salad leaves (Use rocket, baby spinach, lamb’s lettuce, or a mix.); 150 g (about ½ large cucumber) cucumber (Thinly sliced.); 60 g (about ½ small onion) red onion (Very thinly sliced.); 1 medium lemon (Use 30 ml (2 tbsp) juice and a little zest if you like.); 30 ml (2 tbsp) olive oil (15 ml for the dressing and 15 ml for cooking.); 4 g (about ¾ tsp), to taste salt; 1 g (about ¼ tsp), to taste black pepper (Freshly ground if possible.)

A fresh, summery dinner with crackling salmon skin, sweet mango, and a crisp, zesty salad. I’m assuming you’d like a light main-course version for two, with a simple lemony dressing from common pantry staples.

28 mineasyServes 2Light European

Ingredients

Method

01
Pat the salmon dry with kitchen paper, especially the skin, until it feels dry and slightly tacky rather than wet.
Tip · Dry skin crisps instead of steaming, which gives you that lovely golden crackle.
02
Season the salmon all over with 2 g salt and a pinch of pepper, then leave it on a plate for 5–10 minutes until the surface looks slightly glossy.
Tip · A short rest helps the seasoning cling and takes the chill off, so the fish cooks more evenly.
03
Peel and cube the mango into 2 cm pieces, until you have neat, juicy chunks with no tough flesh left near the stone.
Tip · Even pieces make the salad easier to eat and help every bite feel balanced.
04
Slice the cucumber and red onion thinly, so they look delicate and will soften slightly in the dressing.
Tip · Thin slices blend into the salad better, instead of overwhelming the soft mango and salmon.
05
Whisk 15 ml olive oil with 30 ml lemon juice, 1 g salt, and a pinch of pepper until the dressing looks slightly thickened and glossy.
Tip · Whisking combines the oil and lemon so the dressing coats the leaves evenly.
06
Toss the salad leaves, cucumber, red onion, and mango with the dressing in a large bowl until everything looks lightly coated and shiny.
Tip · Mixing the salad before cooking the fish means dinner is ready as soon as the salmon comes off the pan.
07
Heat a large frying pan on induction setting 6/9 for 2 minutes, until a drop of water skitters and the pan feels hot but not smoking.
Tip · Preheating gives the skin a head start, which is the secret to crisp salmon.
08
Add 15 ml olive oil to the pan and swirl until it looks loose and shimmery and moves quickly across the surface.
Tip · Shimmering oil means the pan is hot enough to crisp the fish without sticking badly.
09
Lay the salmon in skin-side down and press gently for 20 seconds, then cook 4–5 minutes until the skin is deep golden and you hear a steady sizzle.
Tip · Pressing stops the fillet curling, so more skin touches the pan and crisps evenly.
10
Turn the salmon and cook 2–3 minutes more, until the flesh is opaque almost to the centre and flakes with light pressure.
Tip · Salmon keeps cooking a little after the heat, so taking it off just before fully done keeps it juicy.
11
Rest the salmon on a warm plate for 2 minutes, until the juices settle and the fish feels tender rather than tight.
Tip · Resting helps the fish stay moist instead of letting the juices run out onto the plate.
12
Divide the mango salad between two plates and top with the salmon, skin-side up, so it stays crisp and smells fresh and citrusy.
Tip · Keeping the skin facing up protects that crisp texture you worked for.

#quick#healthy#crispy-salmon#fresh#beginner-friendly#high-protein