Crispy Skin Salmon* Recipe
parsnip & red potato hash, vera cruz salsa, aleppo-lime honey, grilled orange, herb micro salad
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Ingredients
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Salmon
Parsnip & Red Potato Hash
Vera Cruz Salsa
Aleppo-Lime Honey
Grilled Orange
Herb Micro Salad
Method
Preparing the Salmon
- 1
Cook the Salmon
Preheat the oven to 400°F (200°C). Rub the salmon fillets with olive oil, salt, and pepper. Place skin-side down on a baking sheet. Bake for 12-15 minutes until the skin is crispy and the salmon is cooked through.
Making the Parsnip & Red Potato Hash
- 2
Prepare the Hash
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant. Add parsnips and red potatoes, season with salt, pepper, and thyme. Cook until golden and tender, about 15-20 minutes.
Making the Vera Cruz Salsa
- 3
Mix the Salsa
In a bowl, combine diced tomatoes, red onion, jalapeño, lime juice, cilantro, and salt. Mix well and let sit for flavors to meld.
Preparing the Aleppo-Lime Honey
- 4
Combine Ingredients
In a small bowl, mix honey, Aleppo pepper, and lime zest until well combined.
Grilling the Oranges
- 5
Grill the Oranges
Preheat a grill or grill pan. Place orange halves on the grill cut-side down. Grill for about 5 minutes until caramelized.