Crispy-Skinned Salmon

Crispy-Skinned Salmon Ingredients

24 oz Salmon fillets; with skin	1 ts Garlic; chopped
2 tb Olive oil	1 pn Dried thyme
1 tb Cracked black pepper	1 pn Dried rosemary
2 ts Kosher salt; or less	1 Crumbled bay leaves

Instructions for Crispy-Skinned Salmon

1. Brush salmon with 1 tablespoon olive oil. Combine pepper, salt, garlic, thyme, rosemary, and bay leaf. Sprinkle on salmon. Leave to marinate for 2 hours on counter or 4 hours refrigerated. 2. Heat remaining oil on medium-high heat in a non-stick skillet. Add salmon, skin-side down. Fry 1 minute then cover pan and cook for 6 to 8 minutes or until salmon is cooked but still slightly pink in centre. Remove salmon fillet from skin and place on dish. Remove skin, sliver and sprinkle over salmon. Serving Ideas : Lucy Waverman: frites or mashed potatoes NOTES : The recipe is for 4 6-ounce salmon fillets with skin on, but it worked well on a single large fillet of the same total weight. I find that 1 1/2 teaspoons salt make the salmon sufficiently salty. The marinated salmon can also be cooked on a preheated barbeque, with the lid down. Recipe by: Lucy Waverman, "On Cooking", Globe&Mail 98-2-7 Posted to EAT-LF Digest by "Ellen Pickett" on Nov 27, 1998, converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bay Leaves	Garlic	Kosher Salt	Olive Oil
Rosemary	Salmon	Thyme

Seafood Garlic Olive oil Salmon Fish

for flavor and categorization

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