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Crispy Asian salmon with green mimosa

This method of cooking salmon fillets in their own oil, which ensures they emerge from the pan crisp to the point of brittle at the edges while the centre remains succulent and buttery, is on a loop in our house and I have to fight my corner if I cook it any other way. A smattering of finely chopped egg provides a little delicacy.


4 medium eggs

500g fine French beans, stalk ends trimmed

25g salted butter

1/2 teaspoon finely grated

lemon zest, plus a generous squeeze of juice

4 tablespoons coarsely

chopped flat-leaf parsley

sea salt, black pepper

4 x 150g skinned salmon fillets*

Thirty minutes in advance of eating, bring a small pan of water to the boil, add the eggs and cook for 10 minutes, then drain, refill the pan with cold water and leave to cool. Separate out the whites and yolks, discard two of the whites and finely chop the remaining two and also the yolks, then combine them.

The beans and salmon can be cooked about 10 minutes in advance of eating. Bring a large pan of salted water to the boil, add the beans and cook for 3–4 minutes until just tender. Drain into a colander and leave to steam-dry for a few minutes. Gently melt the butter in the pan, then return the beans, scatter over the lemon zest, add a squeeze of juice and gently toss, and mix in half the parsley.

To cook the salmon, heat a large non-stick frying pan over a medium heat, season and fry the top side for about 5 minutes until golden and crispy and you can see that it has cooked through by a third to half, then turn and cook the other side for about 3 minutes – exact timings will depend on the thickness of the fillet, it should have just lost its translucency in the centre.

Serve the salmon on top of the beans, scatter over the egg mimosa and remaining parsley.

*The salmon should give out enough oil during the first few minutes of frying to crisp the flesh, but just occasionally you might find you need to add a drop of oil to the pan.


More deliciously healthy recipes in Low Carb Express by Annie Bell