Healthy Pan-Seared Salmon Salad With Himalayan Crystal Salt

1. 1

   Using a vegetable peeler, grate lemon and set aside.

2. 2

   Pour olive oil into a bowl. Add lemon juice, and mint leaves. Mix well.

3. 3

   Sprinkle salt lightly on salmon. Rub some cornflour on the skin.

4. 4

   Heat oil, and pan fry fish with skin side down. Fry on med-high fire to give salmon a golden brown colour with crispy skin, yet keeping the insides 3/4 cooked for a juicy texture.

5. 5

   Turn over after couple of minutes, and transfer to salad. Drizzle your mint and lemon zest dressing over your fish, then grind your black pepper and Himalayan salt for a flavourful Pan-seared Salmon Salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.