Here’s another recipe review for Jamie Oliver Recipes.
This dish looked fantastic at the table and tasted great, although it was a bit too chilli hot for me. I’ve since made it again, omitted the chilli altogether and instead added 3 or 4 tablespoons of capers and more lemon juice. My family preferred this variation, so don’t be afraid to change a few things if you feel the need (I do it all the time).
You’ll need to use a cooking tray that can cope with direct heat because this Crispy Salmon recipe is cooked under a hot grill. You’ll find it on page 190 of Jamie’s book “Jamie’s 30 Minute Meals”.
Preparation time is less than ten minutes, but allow around 25 minutes for cooking time.
My score – 7 out of 10 (more for my variation with capers)
Would I cook it again – I already have 🙂
Jamie’s Crispy Salmon – Ingredients
- 1kg/2lb fillet of salmon – skin on, scaled and pin-boned (I used 4 individual fillets of salmon)
- Olive Oil
- 2 peppers/capsicums (red or yellow) – cut into strips
- Bunch of spring onions- chopped
- 2 fresh chillies- chopped
- 1 lemon (Jamie only mentions using the zest, but I used the juice as well)
- Fennel seeds (I used 1-2 teaspoons)
Jamie’s Crispy Salmon – Method
- Drizzle some olive oil on the salmon, season with salt and pepper and grate over lemon zest
- Rub all over the salmon to coat then place in a baking tray, skin side up, with some extra olive oil
- Add the peppers, spring onions and chillies
- Bake under a hot grill on the middle shelf for 14 minutes
- After 14 minutes carefully peel the skin away from the flesh, using the end of a knife, and flip the skin over (this is surprisingly easy to do)
- Turn over the peppers and spring onions
- Add a pinch of salt and the fennel seeds to the salmon and cook for another 5 minutes (skin should be nice a crispy)
- Turn the crispy skin back over to the ‘right’ side, season with salt and pepper, and cook for another 5 minutes
- (I added some lemon juice in the last step as well, but that’s not mentioned in Jamie’s recipe)
Handy Hints and Variations
- As mentioned earlier, I made the dish again and added capers instead of the chilli
- Adding lemon juice towards the end of cooking definitely helped bring out the flavours
- Don’t have the pan too near the grill – you want the skin to be crispy, not burnt
- The cooking time of 14+5+5 minutes seemed like a lot to me, but it worked out perfectly (sorry for doubting Jamie 🙂 )
- If you’re having a dinner party you could prepare everything in advance – all that’s left to do is the grilling
- If you’re a chilli fan, go for your life – if you’re not, then try my caper variation
Hope you enjoy this recipe review for Jamie Olive Recipes.
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