Crispy Skin Salmon with Sauteed Winter Greens à la française


  • 1 side Mt Cook Alpine Salmon, skin on 
  • 75ml olive oil
  • 4 rashers streaky bacon, diced
  • ½ onion, sliced
  • 2 cloves garlic, sliced
  • 100g brussels sprouts, sliced
  • 100g baby cos lettuce, chopped 
  • handful tarragon, torn
  • handful mint, torn
  • 50g butter
  • 1 lemon


Selaks Buttery Chardonnay


Portion the salmon into 150g portions keeping the skin on. Score the skin to help with crispiness, dry off any moisture.

Heat fry pan to medium heat, add olive oil and place skin side down in the pan and fry gently for 3-4 minutes.

While the salmon is cooking, heat another pan and add the olive oil, then the bacon and fry until golden. Add the onions and garlic, fry gently picking up all the bacon bits from the base of the pan. Add the sprouts and cook until soft, then add the lettuce and wilt. Finish with tarragon, mint, butter and a touch of lemon juice.

Turn the salmon briefly then remove from the pan. Plate and serve.