It’s been quite a crazy start to the week here on Add A Little. How’s it been for you?
Yesterday was pretty cray to the cray to be honest. First of all, I make breakfast and the scariest bug was hanging off a calendar (think moth crossed with daddy long legs). I have a phobia of bugs so I was a bit like ASDFGHJKL OMFSGFSIDFUH. As well as that, I missed my bus THEN missed my stop on the way to school and overall it was a pretty hectic day!
How was your start to the week?
On another (slightly more joyful note), I’ve been on a bit of a chicken kick this week so had a lil break from it and this is one of the easiest and tastiest things to make in my repertoire (ooh fancy I know!) and I made a video guys (appreciate 😉 )
I hope you can try it out for yourself : the crispy outer layer that encases tender, falling apart salmon! Delicious!
Salt Grilled Salmon (Shiozake) dairy free, gluten free
Under 30 minutes for a delicious and healthy weeknight meal to be on the table -what more could you want? Salmon is tender and flaky with a crispy crust! Serve with a good squeeze of lemon and it’s fantastic the next day in a salad.
2 fillets of salmon
Lemon, to serve
Preheat the oven to 180ºC.
Salt the salmon liberally and leave on the side for about 10 minutes.
After about 10 minutes, dab the salmon with a tissue to get rid of any excess moisture and add a touch more salt.
Place skin side down in a hot oven for 15 minutes until cooked through, but still tender inside.
*If you want crispy edges, place salmon ‘meat’ side down, rather than the skin, or flip halfway through cooking so it doesn’t stick to the foil.