Updated Apr 7, 2017Chatelaine
dried chili flakes
4 x 180g pieces
salmon filet, skin on
extra virgin olive oil, for brushing
baby spinach, and extra dill sprigs, to serve
Dill pickled onions
- To make the dill pickled onions, place the onion, lemon juice, sugar, dill and a generous amount of salt and pepper in a bowl and toss well to combine. Set aside.
- Combine the chilli, salt, sesame and mint. Brush the salmon lightly with oil and sprinkle the flesh-side only with the spice mixture. Heat a large non-stick frying pan over high heat. Add the salmon, skin-side down, and cook for 5 minutes or until the skin is crispy. Turn the salmon and cook for a further 2-3 minutes or until cooked to your liking.
- Divide the salmon between plates and top with the dill pickled onions. Toss the baby spinach leaves with a little of the pickling liquid and serve with the fish.
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