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Crispy skin salmon
Crispy skin salmon: - brush or rub lightly with thin coat of olive oil, grill on low grill bar non-stick stovetop grill pan or non-stick frypan, no oil. Start with hot pan skin side down and grill until salmon portion cooks through 2/3 of the thick portion. Turn onto the skinless side and cook until light golden brown. Hold with tongs to brown the sides. Remove from pan and set aside.
Topping:
Chopped parsley, basil, garlic, spanish onion, lemon zest, oregano, thyme, and capers. Lower grill pan heat to low or if hotplate won't cool, remove from heat. Pour a little olive oil & mix with the salmon oil in the pan. Add onions, thyme and oregano and heat through until the onion softens and goes a little translucent then add the herbs, zest, capers and warm. Don't burn the herbs and garlic.
Serve with:
herb potatoes.
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