Recipe: Crispy Skin Salmon with Spicy Papaya Salsa
Looking for a fresh, vibrant dish to enjoy this season? This Crispy Skin Salmon with Spicy Papaya Salsa is a perfect combination of flavours—crunchy salmon skin paired with a refreshing salsa that has just the right amount of heat. It's easy to make and packed with nutrients, making it a wonderful option for a light yet satisfying meal.
Ingredients:
- 2 skin-on salmon filets
- 2 to 3 tablespoons neutral cooking oil
For the salsa:
- 1 small papaya or pawpaw, skin and seeds removed, diced
- 1 red capsicum, diced
- 1 medium ripe avocado, diced
- 1/4 cup finely diced red onion
- 1/4 cup coriander, roughly chopped
- 1 fresh jalapeno, thinly sliced
- Juice of 1 lemon
- 1 tbsp olive oil
- Salt and pepper to taste
Method:
- In a medium bowl, mix together the papaya, avocado, onion, coriander, jalapeño, lemon juice, and salt. Adjust seasoning with more salt or jalapeño, depending on your preference. Cover and chill in the fridge.
- Pat the salmon skin dry with paper towels, then season with salt.
- Heat oil in a large frying pan over medium-high heat. Place the salmon skin-side down and cook for 6 minutes until the skin is golden and crispy. Flip and cook for another 4 minutes or until done to your liking. For best results, medium-rare is recommended. Remove from the heat and rest for 2 minutes.
- Serve the crispy skin salmon on a bed of salsa and season to taste.
Atlantic Salmon at Dawson's
Salmon is a favourite in Australian kitchens, especially during the warmer months. While Australia has its own native species, most of the salmon consumed here is Atlantic Salmon, with over 58,000 tonnes eaten each year.
At Dawson’s, we proudly source our Atlantic Salmon from Huon Aquaculture in Tasmania. Their salmon is RSPCA approved, sustainably farmed, and free from artificial dyes—any colour in the flesh comes naturally from their diet. Wild salmon get their pink hue from astaxanthin, a powerful antioxidant found in crustaceans, and this same nutrient is added to the feed of farmed salmon, ensuring high-quality, nutrient-rich fillets.
Papaya and Pawpaw: Nutritional Powerhouses
Papaya and pawpaw are in season in Australia, and they’re a must-try for this salsa. Not only are they sweet and delicious, but they also pack a punch when it comes to health benefits. Papaya, in particular, is a fantastic source of vitamin C—just 150 grams meets your entire daily requirement! It’s also rich in vitamin A, folate, and antioxidants, all of which help to keep your skin glowing and protect against disease.
Papayas and pawpaws are mainly grown in the tropical regions of Far North Queensland, with additional production in the Northern Territories and Western Australia. Their bright, juicy flesh adds a burst of flavour to any dish, making them the perfect addition to your summer meals!