Crispy Fried Salmon with Brussels Sprouts Rice

I see salmon fillets sold without skin all the time, especially those fancy loins, but honestly, the skin is one of the best parts of the salmon! Between the skin and the salmon muscle, there’s always a layer of fat, that’s the absolute best part of the salmon, and when you fry the salmon with the skin on, this fat layer melts and makes the flesh incredibly flavourful while turning the skin super crispy.

Even if you end up removing the skin later… I know, I know, sacrilege! hehehe… even so, cooking with the skin will make your salmon much more delicious and tender. This is a quick and easy delicious fried salmon dish, with super crispy skin and a nice and tender rice with Brussels sprouts, a beautiful combination of the sweet salmon and rice with the nice contrast of the Brussels sprouts. It’s comfort food that actually makes you feel good about eating it. Let’s check the recipe!

Crispy Fried Salmon with Brussels Sprouts Rice

Servings: 1
Time: 25mins
Difficulty: Normal
Rating: ★★★★★
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Hahaha who needs therapy when you have crispy salmon skin that crackles like bubble wrap?

Ingredients

Salmon – 1 Fillet
Rice – 1 Cup
Brussels Sprouts – 8
Garlic – 3 Cloves
Olive Oil – A Drizzle
Butter – A Knob
Sweet Paprika – A Pinch
Pepper – A Pinch
Salt – A Pinch

Directions

Prepare the rice in a small saucepan with a drizzle of olive oil, add 3 cloves of chopped garlic, the brussels sprouts, and a cup of rice, and fry lightly.
Then add two cups of hot water and a pinch of salt, bring to a boil, then lower the heat and cover, cook for about 10 minutes until tender, then season with a knob of butter.

Season the salmon fillet with a pinch of salt, pepper, paprika, and a drizzle of olive oil. Place the salmon skin-side down in a frying pan over medium heat.
Fry skin-side down until the skin is golden brown, then turn the fillet over and fry until the flesh is pink, noting that it will cook faster on the skinless side.
Turn one last time to the skin side just to dry it out. When the skin is crispy (just pass a knife you will hear the crispy), remove and serve the salmon fillet with the garlic rice and Brussels sprouts. Bon appétit!

Notes: You can make 2 fillets to serve two people, or use one large fillet to share. If you want a salmon with more caramelized flavour, add a bit of soy sauce to the salmon, but not on the skin, because you risk burning the skin. Because the amount of rice is about enough for 2 people.

Pat the salmon completely dry before seasoning to ensure maximum crispiness. Always start with the skin side down and don’t move the salmon until the skin releases easily from the pan.

The Brussels sprouts should be halved or quartered depending on size for even cooking.

Test the salmon doneness by gently pressing the center, it should feel firm but still give slightly.

Save any leftover crispy skin pieces as a chef’s snack – they’re like salmon bacon!

If your skin isn’t getting crispy enough, increase the heat slightly in the final flip.

This recipe for Crispy Fried Salmon with Brussels Sprouts Rice was originally created on BakeAfter.com. Esta receita de Filete de Salmão Frito com Pele Estaladiça foi publicada em português no Iguaria.com.