Crispy Skin Salmon with a Rocket, Gorgonzola and Apple Salad

Tonight's dinner was quick and effortless to prepare, using everything that was already in our fridge at home. Mum bought two ginormous, bright coloured fillets of salmon, with the skin intact - my first thought? Crispy Skin!!! As salmon is naturally packed with delicious goodness and flavour, I simply cooked it with a bit of seasoning for the skin, and served with a squeeze of lemon juice. To go alongside the fish, I also made a refreshing rocket, Gorgonzola and apple salad.

For the Salad:

- Rocket

- Gorgonzola

- Pink Lady apple, peeled and cut into thin strips

- Walnuts, toasted and broken into pieces

(Fresh figs, quartered, also go well in this salad)

For the Salad Dressing:

- 1 tsp extra virgin olive oil

- 2 tsp walnut oil

- 1 tsp balsamic vinegar

- 1 tsp lemon juice

- Sea salt and cracked black pepper, to taste

Combine the dressing ingredients (depending on how much salad you are making, you may need to halve or double the amount l used) and set aside. Arrange the rocket on a serving dish, followed by the apples and figs (if using), then crumble over the Gorgonzola cheese. Finally, scatter over the walnuts, and drizzle with the reserved dressing.

For the salmon, rub sea salt and cracked black pepper over the salmon's skin to help it crisp up with flavour. Heat a teaspoon of olive oil in a frying pan and place down the fillet, with the the flesh facing up. You should hear a loud sizzling noise as you do so, indicating that the pan is hot enough to seal the skin's juices to crisp it up.

Cook the salmon for a few minutes until you can see that it is cooked half-way up from the bottom. Then flip it over and cook with the flesh side down for a couple more minutes. When only the centre is still slightly raw (as pictured below) remove from the heat and rest on a serving plate for a minute or two - This allows it to finish cooking. Squeeze over fresh lemon juice before serving.

 Crispy Skin Salmon with a Rocket, Gorgonzola and Apple Salad

Herb-crusted Salmon with a Rocket, Gorgonzola and Apple Salad

We had some parsley sprigs in the fridge, so I chopped up the leaves. After removing the salmon from the frying pan, I squeezed lemon juice over it and immediately scattered over the parsley. It stayed on!