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Pan-frying the salmon after steaming gives the skin a nice crisp finish while keeping the fish moist. The cabbage side gives you enough flavour and moisture that you don’t need a sauce.

More Fish Recipes

Crispy Skin Salmon with Cabbage and Onion

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Course Main Course

Servings 2 serves

Ingredients

400 g salmon fillets (cut into 2x200g pieces)
Salt and pepper to season
500 g water
20 g olive oil

Sauteed Cabbage and Onion

1 large onion
400 g cabbage
2 cloves garlic minced
Light olive oil for frying

Instructions

For the Salmon

Season the fish with salt and pepper and then put skin side up on the top tray of the Varoma (see Notes)
Put water in the Thermomix bowl, close lid and assemble Varoma on top
Steam for 10 minutes/Varoma/Speed 1
Check the fish and steam for another 1 to 2 minutes depending on the thickness of the fish
Heat oil in a frying pan on medium-high heat and put the fish skin side down into the pan
Fry until skin is brown and crispy

For the Vegetables

While the salmon is cooking in the Varoma, peel, quarter and cut onion into 0.5cm slices
Cut cabbage into 0.5cm slices – about the same length as the onions
Heat oil in a large frying pan on medium-high heat. Add onions and garlic and fry for 2 minutes
Add in cabbage and fry until the cabbage is soft

Notes

Make it easier to clean up – scrunch up a piece of baking and run under water. Open up and place under the fish – just make sure that all of the holes aren’t covered up.

Keyword Cabbage, Salmon, Thermomix