The Ultimate Crispy Skin Huon Salmon and Chips

Ingredients

• 4 Huon Salmon portions (Skin on)
• Pinch Sea Salt flakes
• Pinch Cracked black pepper
• 150g Canola Oil
• 2 Large sweet potato (peeled and sliced thickly)
• 1 tsp Sea Salt Flakes
• 1 tsp Pepper berries
• 1 Dill (bunch)
• 4 Bay Leaves
• 300g Baby green peas
• 1/4 cup mint leaves
• 3 Lemons
• 1 cup Cream
• 1 cup Milk

Method

1. 1

   Preheat oven to 190 degrees Celsius

2. 2

   Sprinkle the skin of each portion with sea salt flakes and pepper.

3. 3

   Heat a large non-stick fry pan with a little ghee and carefully place each Huon Salmon portion into the pan skin side down and cook skin side down for 2 minutes before turning the salmon over for another 5 minutes.
   

4. 4

   Peel sweet potato and slice into wedges, placing on an oven tray before cooking in oven for approximately 15 minutes.

5. 5

   In a saucepan combine milk, cream and bay leaves and bring to the boil then simmer for approx. 2 minutes before removing the bay leaves and adding the peas, dill, mint, pepper and sea salt and mash.

6. 6

   Plate the salmon, sweet potato, pea mash on a plate and add a char grilled lemon slice to serve.