Crispy Skin Salmon

• 2 tbsp olive oil
• 4 x 125 g salmon fillet, skin on, pin-boned
• Sea salt and cracked pepper, to season

Green Papaya Salad

• 1/4 cup (60ml) lime juice
• 1/4 cup (60ml) sugar-free fish sauce (try Niulife)
• 40g granulated coconut sugar
• 2 bird’s eye chillies, finely sliced
• 2 garlic cloves, minced or grated
• 1 small red onion, thinly sliced using a mandolin or Y peeler
• 1 medium carrot, finely shredded using a mandolin or Y peeler
• 2 unripe (green) Papaya, julienned
• 1/4 cup finely chopped coriander
• Lime cheeks, to serve

Method:

Crispy Skin Salmon

1. Heat the olive oil in a small heavy-based frying pan over medium-high heat.
2. Add the salmon, skin-side down. Press down lightly on the salmon with a spatula so all the skin comes into contact with the hot pan and cook for 5–6 minutes, or until the skin is crispy and the flesh is almost half cooked through.
3. Carefully flip the salmon and cook for another 4–5 minutes, or to your liking. (If you’re using good-quality salmon, you can serve it quite rare.)
4. Set aside to rest in a warm place.

Green Papaya Salad

1. In a bowl combine the lime juice, fish sauce, coconut sugar, chilli and garlic and mix well until the coconut sugar dissolves.
2. Add in the remaining ingredients and toss to get all over coverage on the salad.
3. Taste and adjust flavourings as required with more lime juice, fish sauce or coconut sugar.

Serve your salad topped with your crispy skin salmon and fresh lime cheeks.

Tips & Tricks: 

• This versatile recipe also pairs well with barbecued prawns, squid, and grilled chicken.
• We all know and love ripe papaya, but unripe, green papaya is great for your gut health, lower in sugar, and provides essential B vitamins for heart health. Learn more about the wonders of Papaya here.