Crispy skinned salmon on a bed of fresh fennel and watercress salad, complemented by vibrant citrus slices and delicate herbs. The balance of textures and flavours makes this a light yet satisfying meal that’s as visually stunning as it is delicious.
Ingredients 11
Salmon
Dressing
Salad
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 7
To Cook Salmon
Heat up in a large size pan at medium to low heat.
Fry the skin-side down for 5-8 minutes and turn the salmon, continues cooking for 3-4 minutes, once cooked set aside to rest for 3-4 minutes, ready to serve.
To Prepare The Salad
In a small mixing bowl, add , , , , and . Mix well and set aside.
slice thinly, pick , peel and slice and pick . Set all ingredient aside to serve together.
To Serve
In a large mixing bowl, add , , and (keep a few slices for garnish).
Add dressing to the salad and toss gently until mixed well.
Transfer salad to a plate, place on top to serve and garnish with fresh and remaining .
Songkran Fa-A-Loon's tips
Fennel can be prepared beforehand by keeping all the elements separate. Once ready to serve, it can be quickly assembled.
When cooking salmon, pat the skin dry beforehand and ensure the pan is heated but not overly hot. Cook the salmon skin-side down for most of the cooking time over medium heat to achieve perfectly crispy skin.
Notes
1
