Page Contents: Recipe
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.
Crispy Skin Salmon with Cabbage and Onion
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.
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[Last updated: May 12, 2013]