Crispy Skin Salmon by Kate

One Pan Crispy Skin Salmon by Kate

Cooking set up: Induction
Category: Seafood
Chef rating: ⭐⭐⭐⭐⭐

Why this recipe works

A great one-pan meal that makes the most of the Daymo Adventure-Q, with crispy-skinned salmon, golden smashed potatoes and asparagus all cooked together. The pan can be filled to capacity without compromising heat retention or causing the food to steam or stew.

Kate’s notes

The chilli crispy oil was used because it was sitting in front of me, it was a lovely flavour as it also has a blend of other spices. Although they did not smash uniformly, this resulted in very yummy crispy bits.

Before you start:

• Precook the potatoes whole, steamed or boiled, peeled or unpeeled
• Dry the skin of the salmon & let sit for 15 to 20 mins at room temp
• Preheat the Daymo Adventure-Q to medium/high for 5 mins

Time

Preparation: 30 mins
Cooking: 20 mins
Total: 50 mins

Ingredients

Serves 2

• 2 salmon fillets
• 3 medium or 2 large potatoes, pre-blanched, cooked whole
• 1 bunch of asparagus
• Sesame seeds (optional)
• 2 tablespoons chilli crispy oil (optional)
• Cooking oil
• Salt
• Pepper

Taste test notes

The potatoes were crisp, and the chilli crispy oil gave a perfect flavour. The asparagus maintained an al dente texture; for a softer consistency, add it earlier in the cooking process.

I'm finding that the Daymo Adventure-Q can be filled to capacity without compromising heat retention or causing the food to steam or stew. This makes the Daymo an excellent solution for preparing single-pan meals.

Method

1. Pre-cook the potatoes whole and marinate them in chilli crispy oil or your preferred oil, along with seasonings. Allow at least 30 minutes for marination, or overnight.
2. Gently but firmly smash the potatoes with palm of hand or use the egg flip.
3. Thoroughly pat the salmon fillets dry with paper towels to ensure a crisp crust. Season all sides with salt, pepper.
4. Preheat the Daymo Adventure-Q on medium/high for 5 minutes. Add the smashed potatoes and replace the dome lid, ensuring the vent is open. Add additional oil if necessary.
5. Cook for 5 minutes, then turn the potatoes.
6. Place the salmon skin-side down. Gently press the top of each fillet with the egg flip for 10 seconds to maintain a flat skin.
7. Add the asparagus with a small amount of oil and salt.
8. Replace the dome lid with the vent open.
9. Cook undisturbed for 4 to 5 minutes, until the salmon skin is golden brown and crispy, and the fish appears cooked halfway up the sides.
10. Flip the fillets and cook for an additional 2 to 3 minutes, or until desired doneness. Rotate the asparagus and potatoes before replacing lid.
11. Remove the salmon and potatoes. If a softer asparagus texture is desired, add a small amount of water and allow it to cook further while serving the salmon & potatoes.
12. Sprinkle the asparagus with sesame seeds optional

Enjoy!

Submitted by: Kate, East Maitland, NSW

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