David Wilson’s Salmon with Crisp Skin, Served with Sonia Stevenson’s Hot Orange Vinaigrette from A Y
Method To prepare the salmon, slash the skin 5-6 times with a sharp knife. Sprinkle over some sea-salt. Heat a frying pan until it is very hot but not burning. Place in the salmon, skin-side down. ...
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Ingredients
- 200 g (7oz) sugar
- 150 ml (5fl oz) water
- mixed green salad leaves
- 300 ml (10fl oz) groundnut oil
- 2 teaspoons Dijon mustard
- zest of 1 large orange
- 300 ml (10fl oz) white wine vinegar
- 4 × 100/125 g (4oz) salmon fillets, boned, descaled with skin left on
- sea salt
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