Crispy Skin Salmon with Zucchini, Cucumber and Dill Salad
With June gloom behind us in California, we’re smack dab in the middle of gorgeous, warm and sunny summer days (hallelujah!). For me, sunny and bright skies translates to sunny and bright food. My body craves light, nourishing, vibrant (and of course delicious!) meals. Are you the same?
On the weekend I picked up several pieces of beautifully fresh salmon from Santa Monica Seafood. Oh, how I love Santa Monica Seafood! I also swung by the farmers market and grabbed zucchini, cucumber, spinach and radishes. Truth be told, at the time I had no idea what I was gonna make! That’s how I usually roll. Grab tons of healthy food, then challenge myself to come up with a meal.
The key to perfect, crispy skin salmon is to cook the skin side first and longer. Heat your oil in a non-stick pan on fairly high heat and place your salmon skin side down. Cook for 4-5 minutes until really crispy. Then, flip for only a quick minute. The other key to delicious salmon? Don’t overcook it! Try to keep the middle of your salmon still slightly pink when you remove from the heat, as it will continue to cook once removed.
This crispy skin salmon pairs beautifully with the mixed greens and cucumber dill vinaigrette. It also fits the bill of light, nourishing, vibrant and delicious! One delicious summer meal coming right atcha!
And good news – I’m not the only one who thinks this dish is a winner. My gorgeous friend Steph Gaudrau from Stupid Easy Paleo liked it so much that she’s featured it on her website. So for all the recipe details, make sure to click on over to Stupid Easy Paleo.