Learn how to cook perfectly crispy-skinned salmon with Curtis' fool-proof recipe. Served with snap peas, carrots and chimichurri, it's an easy dinner the whole family can get behind. Full recipewww.coles.com.au/recipes-insp.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist • Cook with Curtis Stone .
Crispy-Skin Salmon with Snap Peas, Carrots and Coriander-Tarragon Chimichurri
Serves: 4
Prep Time: 15 mins
Cook Time: 12 mins
Make-Ahead: Chimichurri sauce can be made up to 4 hours ahead, covered and refrigerated. Bring to room temperature before serving.
1/3 cup (80ml) extra virgin olive oil
1/2 cup chopped coriander
2 large tarragon sprigs, leaves chopped
3 garlic cloves, finely chopped
2 tbs red wine vinegar
4 x 160g Coles Australian Salmon Skin-On Portions
2 tsp extra virgin olive oil, extra
2 streaky bacon rashers, thinly sliced
2 carrots, peeled, thinly sliced diagonally
200g sugar snap peas, trimmed
1 In a medium bowl, mix the oil, coriander, tarragon, garlic, vinegar, 3/4 tsp salt and 1/4 tsp pepper. Set chimichurri sauce aside.
2 Season salmon with salt. In a large nonstick frying pan over medium heat, add the extra oil and then salmon, skin-side down. Cook for 5 mins or until the skin is crisp. Turn salmon over and cook for 2-3 mins or until it is mostly opaque with a rosy centre.
3 Meanwhile, in another large non-stick frying pan over medium-high heat, add the bacon and cook, stirring, for 4 mins or until crisp. Using a slotted spoon, transfer bacon to a plate. Add the carrots and sugar snap peas to the pan. Season with salt and sauté for 2 mins or until vegetables are crisp-tender. Return the bacon to the pan and stir to combine. Season to taste with salt.
4 Spoon vegetable mixture over platter. Top with salmon. Spoon chimichurri over salmon and serve.
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28 апр 2020
