Therefore, I have a chef’s secret to crispy-skinned salmon, and I want to share it with you all. Now you won’t have to go out for a super tasty Salmon for dinner! You can do it at home and cook this salmon for your family or your loved one. It’s a super easy recipe to make Pan Seared Crispy Skin Salmon,<\/strong> took less than 10 minutes and voila…!! Check this out, funfoodiers<\/span><\/span><\/span><\/a>!<\/p>\n Ingredients for Serving Size: 1 portion<\/strong><\/p>\n 160gr Salmon Fillet, skin on<\/p>\n 30gr Apple Cider Sauce<\/p>\n 60gr Truffle Pure Potato<\/p>\n 10gr Edamame + 20gr French Bean<\/p>\n 20gr Mix Lettuce balsamic dressing<\/p>\n 20gr Tomato Cherry Red<\/p>\n 10gr Mushroom<\/p>\n 30gr Carrot<\/p>\n 10gr butter<\/p>\n Salt + Pepper + chop parsley<\/p>\n Cooking Methods:<\/strong> Cooking Methods:<\/strong> Cooking Methods:<\/strong> The salmon skin, which\u200b is made by my husband<\/a> was perfectly crispy. Although my salmon skin was not too crisp, but I’m very satisfied with the results. Both salmon that is made by us in the cooking class were \u200bstill succulent and moist on the inside. Creamy potato, and the combination of vegetables with balsamic dressing was very good too. Wonderful flavor and absolutely delicious! Pssst, I will share more quick and easy cooking recipe for you. Stay tuned! \ud83d\ude42<\/em><\/p>\n Happy cooking!<\/p>\n Cheers,<\/em><\/p>\n Mullie<\/span> Marlina<\/em><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Hi everyone! Now I’m back again to share another cooking recipes, how to make the-oh-so-delicious Pan Seared Crispy Skin Salmon. I love salmon, and so does my husband. Who doesn’t? There are so many wonderful things about the salmon! It is an excellent source of the good fat or Omega-3 fatty acids, which is great […]<\/p>\n","protected":false},"author":1,"featured_media":14106,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[46,2373,1570,5279,12,15,41,3767,3807,28,34],"tags":[5282,6236,4162,826,3803,5280,5281,3802,3808,3810,3804,489,3857,2438],"aioseo_notices":[],"jetpack_featured_media_url":"http:\/\/myfunfoodiary.com\/wp-content\/uploads\/2014\/10\/Pan-Seared-Crispy-Skin-Salmon-made-by-me-at-our-Cooking-Class-with-Artotel-Thamrin-by-Myfunfoodiary-cover.jpg","_links":{"self":[{"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/posts\/14105"}],"collection":[{"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/comments?post=14105"}],"version-history":[{"count":6,"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/posts\/14105\/revisions"}],"predecessor-version":[{"id":14119,"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/posts\/14105\/revisions\/14119"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/media\/14106"}],"wp:attachment":[{"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/media?parent=14105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/categories?post=14105"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/myfunfoodiary.com\/wp-json\/wp\/v2\/tags?post=14105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Thadaaa!](\"http:\/\/myfunfoodiary.com\/wp-content\/uploads\/2014\/10\/Thadaaa-I-made-my-own-Pan-Seared-Crispy-Skin-Salmon-at-our-Cooking-Class-with-Artotel-Thamrin-by-Myfunfoodiary.jpg\")
<\/a>![\"Preparation](\"http:\/\/myfunfoodiary.com\/wp-content\/uploads\/2014\/10\/Preparation-on-the-Table-at-our-Cooking-Class-with-Artotel-Thamrin-by-Myfunfoodiary.jpg\")
<\/a> ![\"Salmon](\"http:\/\/myfunfoodiary.com\/wp-content\/uploads\/2014\/10\/Salmon-and-Other-Ingredients-at-our-Cooking-Class-with-Artotel-Thamrin-by-Myfunfoodiary.jpg\")
<\/a><\/p>\n![\"Pan](\"http:\/\/myfunfoodiary.com\/wp-content\/uploads\/2014\/10\/Pan-Seared-Crispy-Skin-Salmon-at-our-Cooking-Class-with-Artotel-Thamrin-by-Myfunfoodiary-01.jpg\")
<\/a><\/p>\nPan Seared Crispy Skin Salmon<\/strong><\/h3>\n
\n1. Blanch the vegetables.
\n2. Sauteed baby tomato, french bean, and edamame with butter. Separate it on an empty plate.
\n3. Place salmon, skin side up, on a plate. Then seasoning the salmon with salt and pepper, and leave it for a while; this will help you get a crispy skin.
\n4. Heat a non-stick frying pan over medium-high heat. Place about two tablespoons of olive oil.
\n5. Add salmon, skin side down. Seared salmon skin side for 1-2 minutes or until skin is crisp.
\n6. Take the salmon out from the pan and put it on the chopping board.
\n7. Cut out the salmon skin slowly with a small knife.
\n8. Return the salmon fillet and skin together side by side on<\/span> the pan over medium-high heat. Cook for 2-3 minutes for a medium cooked. Don’t forget to flip the salmon and cook until flesh side is nicely seared, about 1 to 2 minutes.
\n9. Serve with Truffle Pure Potato, salad leaves and sauteed vegetables (#1). You can replace the Pure Potato with a simple yet delicious Mashed Potato from my recipe<\/strong>, check this out –> http:\/\/mulliechan.com\/2012\/07\/31\/resep-mashed-potato-with-cheese\/<\/a><\/p>\n![\"Pan](\"http:\/\/myfunfoodiary.com\/wp-content\/uploads\/2014\/10\/Pan-Seared-Crispy-Skin-Salmon-made-by-me-at-our-Cooking-Class-with-Artotel-Thamrin-by-Myfunfoodiary.jpg\")
<\/a><\/p>\nTruffle Pure Potato<\/strong> <\/span><\/span><\/h3>\n
\n1. Peeled 1 Kg of Potato and divide by two.
\n2. Boiled water, add salt, and put potato until<\/span> cook and strain.
\n3. Mashed potato and cook slowly.
\n4. Add 60gr cream milk<\/span> + 30gr butter + seasoning with some salt and pepper
\n5. Add 10gr truffle oil as needed<\/p>\nBalsamic Dressing<\/strong>
\n<\/span><\/span><\/h3>\n
\n1. Mix all ingredients together; 100gr Balsamic Vinegar + 50gr Red Wine Vinegar + 50gr Mustard + 20gr Brown Sugar + 100gr garlic clove + 100gr Virgin Olive Oil + salt and pepper as needed<\/p>\n![\"Pao](\"http:\/\/myfunfoodiary.com\/wp-content\/uploads\/2014\/10\/Pao-is-Decorating-the-Plate-at-our-Cooking-Class-with-Artotel-Thamrin-by-Myfunfoodiary.jpg\")
<\/a> ![\"Pan](\"http:\/\/myfunfoodiary.com\/wp-content\/uploads\/2014\/10\/Pan-Seared-Crispy-Skin-Salmon-made-by-Pao-at-our-Cooking-Class-with-Artotel-Thamrin-by-Myfunfoodiary.jpg\")
<\/a><\/p>\n