How To Make Crispy Skin Salmon with Buttermilk Mint Sauce - Best Recipe | Charleston Magazine
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Ingredients
- 1/2 cup chopped fresh mint leaves (from about 8 sprigs)
- 1/2 cup whole or low-fat buttermilk
- 1/2 cup sour cream
- 1 tsp. kosher salt, divided
- 3 tsp. extra-virgin olive oil, divided
- 1 lb. skin-on salmon filet
- 1/8 tsp. freshly ground black pepper
- 1 cup whole Tian Jin red chiles, available at H&L Asian Market (or cayenne-style whole red chiles)
- 1/2 cup red pepper flakes
- 1 1/2 cups peanut oil (or canola oil)
- 1/2 cup olive oil
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