Crispy New Zealand Salmon on Wilted Greens


Serves: 4



  • Season the salmon skin with flakey sea salt (approximately ½ teaspoon per portion).
  • Heat a large non-stick frying pan over medium to high heat. Add the cooking oil and salmon to the hot pan, skin-side down, and cook for 3-4 minutes skin side. Skin should be crisp, flip to cook the under side of the salmon for another 1-2 minutes or until cooked through. 
  • When cooked remove from the pan & keep warm.


Wilted Greens

  • Return the same frying pan to a high heat (keeping the cooking/salmon oil in the pan).
  • Add the butter, onion and garlic and sauté without colouring for 1-2 minutes or until the onion becomes soft & transparent. 
  • Add the zucchinis, spinach, capers, lemon rind, parsley, beans & cream and cook for 1-2 minutes or until the spinach is wilted. Season to taste with flakey sea salt & ground white pepper.      

To Serve

  • Choose 4 warmed serving bowls & evenly portion the wilted greens & cream sauce between them. Serve the salmon on the wilted greens.


Chefs Notes:

  • Salting the salmon skin prior to frying will assist to crisp up the skin while cooking. The best way of gauging the correct cooking degree of the salmon is as soon as you see a white protein appearing on the salmon flesh then it will be cooked. You will see the flesh change on the outside of the portioned cross cut fillet go from raw to light pink & then a white protein will appear which is the indicator that it has cooked through. At this stage or even slightly before is the best time to serve a perfectly cooked piece of New Zealand Salmon.

About the Chef

New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
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