by Metropol | September 2, 2026 8:34 am
Ingredients
• 4 x 150g fresh Akaroa King Salmon portions, skin on
• 1/2 cup rapeseed or vegetable oil
• 1 Tbsp extra virgin olive oil
• 1 shallot, finely chopped
• 1 garlic clove, finely grated
• 1 tsp tomato paste
• Pinch of chilli flakes (optional)
• 400g canned butter beans, rinsed and drained
• 2 tomatoes, coarsely grated
• 1 1/2 Tsp sherry vinegar
• 2 Tbsp finely chopped parsley
• Steamed greens, to serve
Method
1. Pat the salmon skin thoroughly dry. Rub 2 tbsp of the oil over the skin and flesh, then season well with salt and pepper. Heat the remaining oil in a heavy skillet or non-stick pan over high heat. Add the salmon skin-side down and, working quickly, cover with a weighted saucepan for 30 seconds to flatten the skin for even cooking.
2. Reduce the heat slightly and cook for 6 to 7 minutes without touching, until the skin is very crisp and the fillet is cooked
three-quarters of the way through (check the side of the fillet). Turn and cook a further minute until crisp and sealed on the flesh side, leaving the centre just pink as it will keep cooking while it rests. Transfer to a plate.
3. Discard most of the oil. Return the pan to low heat, add the olive oil and shallot, and cook for 2 minutes to soften slightly. Add the grated garlic, tomato paste and chilli flakes if using, and cook, stirring regularly, for 2 minutes until aromatic and slightly darkened. Add the butter beans and cook for another 2 minutes, then add the grated tomato and sherry vinegar and remove from the heat. Stir through the parsley and season to taste.
4. Spoon the butter bean mixture onto plates, top with the steamed greens and set the crispy salmon on top. Serve immediately.
For more salmon recipes, go to akaroasalmon.co.nz
Source URL: https://metropol.co.nz/crispy-skin-salmon-with-tomato-and-butterbean-sauce/
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