Easy Gordon Ramsay Crispy Salmon with Crushed Potatoes Recipe | Being privileged enough to stay-at-home mom, along with meal plan my first two yearsrrr time of college, I never had to reluctantly inflict cooking. Starting my third year in a whole new apartment, however, meant needing to learn to cook–and, preferably, well.
Started my research with cooking videos on Youtube, that I noticed Gordon Ramsay’s videos to remain most appealing (full disclosure: very likely owing to his British accent). Almost all of his recipes–especially his “Cookalong Live” ones–are short, sweet, and enough, and frequently require high-brow technique.
Gordon Ramsay Crispy Salmon with Crushed Potatoes Recipe
As an enormous fan of salmon, and interested to forge a beach body, I selected Gordon Ramsay’s Crispy Salmon as my first culinary endeavor. After creating this dish 4x, I’ve adapted his original recipe to better suit my limited budget and time:
- salmon filet, skin on
- green onions
- any number of small potatoes
- olive oyl
- salt and pepper
- 1-2 lemons
- Boil the potatoes. Duration will vary dependent on the type of potatoes acquire, and some tips firm you wish they would to be. The recommended time on my potato bag was 15 minutes, but I kept them in for about 12-13, since I’m keen on firmer potatoes.
- Make lemon vinaigrette that hopefully will dress both your potatoes and salmon. Squeeze lemon(s)–how many lemons is dependent on the amount vinaigrette you want to end up with within the end. Include water, salt, and olive oyl to taste.
- Have some potatoes off the heat and leave in strainer to cool off.
- Wash salmon filet, and descale, if dirty so already (I usually ask the workers within the deli section to descale my fish for me). Pat dry accompanied by a paper towel (make sure your salmon is dry, or it doesn’t become crispy when you pan-fry it).
- Score salmon filet (make cuts in the salmon, horizontally) to keep the salmon from curling up. Season with salt within each cut. Drizzle filet lightly with olive oil.
- Heat pan over medium heat. Add olive oyl in, and put salmon in when olive oyl sets out to smoke.
- Watch large with the salmon. As soon as filet is 2/3rds pink, use whether spatula or fish slice to show the filet over. Tilt pan so that the oil cooks the “bump” with the salmon.
- Take pan off heat and let salmon rest, meat side down. (Ramsay says to get out on its skin, but I somehow find that in making skin pores soggy… That could just be me, though.)
- Chop up some green onions, and slice potatoes, with skin still on (you could have also boiled the potatoes with skin off, and broke them apart in charge of more associated with a mashed texture).
- Oil with the pan, and toss in green onions and potatoes. Stir until green onions are really a bit soft. Season with salt and pepper.
- Plate potatoes and dress with lemon vinaigrette. Place salmon filet upon potato bed and drizzle with lemon vinaigrette. Serve while warm and crispy.gordon ramsay crispy salmon with crushed potatoes recipe