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

olive oil

sea salt

1 lime sliced thickly into 4 parts

slices of fried, crispy ginger to garnish

Chilli Broth

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. 

Preparation time: 5 minutes
Cooking time: 7 - 10 minutes
Serves: 2

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