Crispy Salmon on Braised Vegetables and Spinach Mash
Aug 5, 2013
There is nothing quite like salmon skin cooked to crispy perfection. I regularly make this for dinner parties and have converted many a fish-skin hater. The secret to the crispness is cooking the fish 90 percent of the way through on the skin side (in a nonstick pan!); the key to maintaining it is serving the fish skin side up so that the moisture from the fish and vegetables doesn't turn it soggy. Don't try to turn the salmon too early; if it's sticking to the pan, it's not ready to turn. – Annabelle Waugh, Food director
