For the balsamic coleslaw:
You will need a frying pan, roasting dish, .baking paper, grater and a mixing bowl
Prep time: 5 minutes
Cooking time: 15-20 minutes
Total time: 20-25 minutes
Preheat the oven to 180/350/gas 4.
Heat the 1/2 teaspoon of rapeseed oil in a frying pan over a high heat. Season the salmon fillets with a pinch of Maldon sea salt. Place them in the frying pan, skin side down.
Turn down to a medium heat and cook for 5 minutes until the skin starts to go crispy.
Carefully roll the salmon fillets on the their side and cook on either side for 1 minute. Finally turn it upside down and cook on it’s top for a further minute.
Next, place the fillets on a small roasting and cook in the oven for 5 minutes.
Meanwhile, make the coleslaw. Place all the ingredients into a mixing bowl. Stir well until thoroughly combines. Taste and season as necessary.
DOWNLOAD OR PRINT RECIPE HERE.
Cooking with fish… do you find it easy or daunting? I so often hear that people are scared to undercook fish so they overcook it. Does this sound like you? If so, what I’d really like to pass on is that I know you can do it. Give it a go… what’s the best that can happen? Buy as fresh as you can, speak to the fishmonger at the counter and ask them questions such as ‘what’s the freshest today? What would you recommend and how would you suggest I cook it? You’ll learn so much from the experts. If they don’t know the answers, then they aren’t the fishmongers to be dealing with!”