There's nothing better than crispy salmon skin! Paired with the amazing Brown-Butter Harissa Golden Beet Gratin, this dinner will be a blast of flavor and texture!
Skill Level: Easy
Time to Make: 45 minutes (30 minutes inactive)
1 pound salmon, cut in 4 filets
Salt and Pepper
For Serving: Arugula and Radish, Brown Butter-Harissa Golden Beet Gratin
Prep Ingredients: Pat the salmon dry and season with salt and pepper.
If serving with the Golden Beet Gratin, make the fish about 10 minutes prior to taking out the gratin.
Heat a slick of olive oil in a skillet over medium high until very hot and almost smoking. Gently place the salmon, flesh side down, in the skillet and cook for 2-3 minutes or until well browned. Gently flip and cook for an additional 3-4 minutes or until the skin is very crispy and browned and the salmon is cooked through.
To serve: Divide the gratin between plates and place a filet next to it. Arrange arugula and and thinly sliced radishes next to the salmon and serve with your favorite dressing and a crack of fresh black pepper. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!