Ordering crispy skin salmon in a restaurant is a little bit like roulette. You never know how it’s going to come out – and like gambling, the house usually wins, which means you end up with something dry and soggy skin.
Instead, make this dish at home in your Thermomix and enjoy a healthy and delicious meal for a fraction of the price! Steaming the salmon in the Varoma keeps the fish nice and moist. Finish it skin-side down in the frying pan to get a crispy top. The bonus is that you can cook your vegetables in the Varoma while you crisp up the skin to complete your meal. This is why I love using the Thermomix to cook salmon.
In this recipe, the fish is cooked until the flesh has just turned opaque and the broccoli is still crunchy – so if you prefer things to be more well done, increase the cooking time for a minute or two.
Crispy Skin Salmon with Broccoli and Peas
- 2 x 200g salmon fillets
- Salt and pepper to season
- 3 cups broccoli florets
- 1 cup frozen peas rinsed under warm water to thaw
- Olive oil for pan-frying
- Extra virgin olive oil to garnish
- 2 lemon wedges to serve
- Cut a piece of wax or baking paper to cover the Varoma tray, scrunch it up and then flatten onto the Varoma tray
- Season the fish with salt and pepper and then put the salmon skin side up on the Varoma tray and pull up the sides of the wax paper to catch any juices when cooking
- Put 500g of water into the Thermomix bowl, close the lid and assemble the Varoma on top
- Steam for 12 minutes | Varoma/Speed 1
- Check the fish and steam for another 1 to 2 minutes depending on the thickness of the fish
- Carefully remove the Varoma tray
- Spread the broccoli and peas across the bottom of the Varoma bowl, reassemble and steam the vegetables for 3 minutes | Varoma | Speed 1
- Heat olive oil in a frying pan on medium-high heat and carefully put the fish skin side down into the pan – watch for the splattering oil
- Fry until the skin is brown and crispy
- Serve with vegetables and a lemon wedge and drizzle with the extra virgin olive oil
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[Last updated: July 20, 2014]