Crispy Skin Salmon with Chilli Broth
January 09, 2017
Simple and delicious. From Donna's Fresh & Light and it certainly is!
1 250 g salmon fillet, skin on
1 lime sliced thickly into 4 parts
slices of fried, crispy ginger to garnish
2 cups chicken or fish broth
2 small or 1 long green chilli, sliced
3 kaffir lime leaves, shredded (herb scissored)
1 heaping tablespoon white miso past
1 bunch broccoli or broccolini, trimmed and sliced
Put the stock, miso, chilli and lime leaves in a saucepan over medium heat. Cover and simmer for 5 minutes then add the broccoli and cook for 2 minutes. Set aside.
Brush the salmon with oil and sprinkle with salt. Heat a non stick pan, add the salmon, skin side down and cook for 2 minutes each side until cooked through. Add the limes to the pan and allow to caramelise while the salmon cooks.
Divide the chilli broth between 2 serving bowls and top each with half the salmon and fried ginger and limes.