Salmon with Crispy Skin and Garlic
Start by piercing the skin of a salmon together with the cloves of garlic.Transfer to a large skillet over medium heat with hot vegetable oil and fry until golden brown.Next, make shallow diagonal cuts across the salmon fillet in a crosshatch pattern.Add the softened unsalted butter on top and spread it.Season with the salt, the black pepper and cut it into strips.In a large skillet over medium to low heat, add a drizzle of olive oil, the salmon strips and fry them until golden brown.Remove them from the skillet and set aside.In the same skillet, add the onion cut into strips, the crushed garlic cloves, the red bell pepper cut into strips and sauté everything until lightly golden brown.Add the cherry tomatoes cut in half, the spinach leaves and sauté for another 2 minutes.Next, add the heavy cream.Season with the salt, the black pepper and stir to incorporate.Add the salmon we fried earlier and the lemon cut into strips.Cover the skillet and let everything cook for 5 minutes.To finish, add the grated Parmesan cheese and the salmon skin with garlic we fried earlier.Serve.
Ingredientes
- Salmon Skin
- 6 Cloves of Garlic
- 1 Salmon Fillet (800g)
- 100g of Unsalted Butter
- Salt to Taste
- Black Pepper to Taste
Sautéed Vegetables
- Olive Oil
- 1 Onion
- 3 Cloves of Garlic
- 1 Red Bell Pepper
- 100g of Cherry Tomatoes
- 40g of Spinach Leaves
- 300g of Heavy Cream
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 1 Lemon
- 50g of Grated Parmesan Cheese
Modo de Fazer
Start by piercing the skin of a salmon together with the cloves of garlic.
Transfer to a large skillet over medium heat with hot vegetable oil and fry until golden brown.
Next, make shallow diagonal cuts across the salmon fillet in a crosshatch pattern.
Add the softened unsalted butter on top and spread it.
Season with the salt, the black pepper and cut it into strips.
In a large skillet over medium to low heat, add a drizzle of olive oil, the salmon strips and fry them until golden brown.
Remove them from the skillet and set aside.
In the same skillet, add the onion cut into strips, the crushed garlic cloves, the red bell pepper cut into strips and sauté everything until lightly golden brown.
Add the cherry tomatoes cut in half, the spinach leaves and sauté for another 2 minutes.
Next, add the heavy cream.
Season with the salt, the black pepper and stir to incorporate.
Add the salmon we fried earlier and the lemon cut into strips.
Cover the skillet and let everything cook for 5 minutes.
To finish, add the grated Parmesan cheese and the salmon skin with garlic we fried earlier.
Serve.
