Ingredients
- Half of a red onion
- 4 stalks of celery
- Half of a cucumber
- 5 radishes
- 1 jar capers
- 1 jar anchovies
- Olive oil, to taste
- 1 skin-on salmon fillet
Preparation
For the salmon: 1 skin-on salmon fillet from the Fish Folks. This fillet is already prepped and ready to go.
Finely dice the vegetables and add them to a bowl. Finely chop the capers and anchovies — and don't worry, both of these ingredients are only used to bring out the flavor of the veggies. Add them little by little to your veggies, stirring and tasting as you go. Lightly season with olive oil.
Instructions
Cut the fillet into portion sizes. We used slightly larger portions since we shared this dish.
Coat a pan with canola oil and place on high heat. Once the oil is hot, salt the skin of the fish and carefully place it skin-down in the pan. Gently hold the salmon down to flatten it.
Using a flat metal spatula, peek under the fillet until you see the skin has become nice and crisp. If you find the skin sticking, wait a few seconds and try again; it should release on its own.
Flip the salmon and let it cook for 40 seconds at most. Remove each fillet.
To serve, spoon as much or as little salsa as you want directly onto the salmon.
