Crispy Skin Salmon
Recipe by Georgia Barnes
Serves 4 | 
Prep 10 mins | 
Cook 20 mins 
Ingredients
- Salt
- 4 salmon fillets, skin on
- 2 tbsp extra virgin olive oil
Coconut Rice:
- 1½ cups jasmine rice
- 1¾ cups water
- AYAM™ Coconut Milk 400ml
- 1 tsp crushed garlic
- 1 tsp salt
Cucumber Salad:
- 1 large continental cucumber
- ¼ red onion, finely sliced
- 1 large bunch coriander
- 1 tbsp AYAM™ Sambal Paste
- 2 limes, juiced
- 4 tbsp AYAM™ Fish Sauce
- 4 tsp caster sugar
- Fried shallots to serve
Method
Salmon:
- Place a large frypan over medium-high heat. Dry salmon skin well with a paper towel. Season with salt and pepper.
- Add oil to pan. Place salmon skin side down, pressing down on each fillet to ensure skin is flat against the base of the pan. Cook for 2-3 minutes on each side.
- Remove from pan and allow to rest.
Coconut Rice:
- Rinse rice under cold water. Place rice, water, coconut milk, garlic and salt in a medium saucepan. Stir to combine.
- Place saucepan over medium heat and bring to a simmer. Cover and allow to cook for 10-15 minutes, stirring occasionally until rice is tender and liquid has been absorbed.
- Stand aside for 5 minutes covered to cool.
Cucumber Salad:
- Cut cucumber in half and remove seeds from the centre with a spoon. Finely slice and add to a bowl with onion and coriander.
- In a small bowl mix together sambal, lime juice, fish sauce and sugar. Pour over cucumber and toss to combine.
- Place a generous spoonful of coconut rice on each plate. Top with salmon and cucumber salad. Garnish with fried shallots. Serve warm.
