Crispy-Skinned Salmon with Asparagus, Snap Peas and Miso-Ginger Sauce Recipe

RECIPES SPONSORED BY:
Rollin Oats

If the thought of cooking Salmon with the skin on freaks you out a bit and puts a look of disgust on your face, I'm here to change that. Trust me, I, too, had a negative association with cooking Salmon with the skin still on. However, this is probably because I had only ever had sad, sad Salmon with chewy, underwhelming skin. I mean, obviously! Nothing about that sounds enticing.

The Salmon

 

Today, we are going to put all of the gloomy and unfavorable thoughts about Salmon skin to rest. Cooking skin-on Salmon in a searing hot cast iron skillet is the best thing you can do for the skin. Not only is it the best thing- it's the simplest. All you need for crispy, crunchy skin-on perfection is quality wild-caught, skin-on Salmon, Salt and Pepper, oil, such as Avocado, and a good ole cast iron skillet- that's all, folks.

Plated

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Crispy-Skinned Salmon with Asparagus, Snap Peas and Miso-Ginger Sauce
This recipe is here to prove to you that Salmon skin is your friend. In fact, I can almost guarantee that after giving this meal a whirl, you'll never shy away from fish skin again.
Plated dish 3
Course Main Dish
Cuisine American
Prep Time 20
Cook Time 15
Servings
people
Ingredients
Miso-Ginger Sauce
Course Main Dish
Cuisine American
Prep Time 20
Cook Time 15
Servings
people
Ingredients
Miso-Ginger Sauce
Plated dish 3
Instructions
Miso-Ginger Sauce
  1. First thing first, let's make the Miso-Ginger Sauce. Whisk the first 5 ingredients for the Miso-Ginger Sauce in a medium bowl. Slowly whisk in the oil, a little bit at a time, until emulsified. Season with Salt and Pepper to taste and set aside.
    Salmon with Veggies and Miso-Ginger Sauce
Cook the Salmon and Vegetables
  1. Preheat the oven to 450F.
  2. Heat a medium cast iron skillet over medium-high heat. Rub pieces of Salmon with 1 Tbsp of oil. While on a plate, salt the skin side. When pan is hot, add remaining 2 Tbsp of oil. Add Salmon fillets, skin side-down. Salt other side of Salmon and cook for for 5 minutes. Flip and cook on the other side for 3 minutes. Remove Salmon from pan and set on a plate, skin side-up.
    Salmon post-sear
  3. Turn heat to medium-low. Add Asparagus and Snap Peas to pan and season with Salt and Pepper. Cook, stirring occasionally, until vegetables are cooked through, but still firm, 4-5 minutes.
    Snap Peas and Asparagus
  4. Remove pan from heat, add Salmon on top of Vegetables, skin side-up and put the skillet into the preheated oven for 2-3 minutes, just to ensure that the Salmon is warm upon serving. Remove from oven and top with Green Onion.
    Salmon and Veggies with Lime and Green Onion
  5. Drizzle with Miso-Ginger Sauce after plating.
    Plated dish 1
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DISCLAIMER: Kevin, Lori, Abby, Haley, Lindsey, & Alexia do not dine anonymously (this would be impossible) and we sometimes get free food (though never expected). However, we dine with the locals and we support our own. You will always get honesty in a respectful manner.
RECIPES SPONSORED BY:
Rollin Oats

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RECIPES SPONSORED BY:
Rollin Oats