Salmon with green pepper

Heard from a new American friend that he will only eat fish if the skin is crispy. Indeed crispy things are a pleasure to eat, but fish has other flavour to enjoy too. Well, this is my simple way to cook salmon to crisp up the skin while the flesh is still juicy.

Salmon with green pepper

1. Season salmon with salt and white pepper for an hour or up to a day.

2. Add half cm water in a small frying pan and a knob of butter, place salmon skin side down. Cover with lid, simmer at medium high heat until fish is nearly cooked, around 5 minutes depending on thickness.

3. Open the lid and let any water left to evaporate, the skin will start to crisp in the butter. Place something around salmon that is easy to cook, like pepper, that does not have liquid coming out.

4. Serve when skin is crisp, stir a handful of parsley in the pan to warm up and place on salmon.