Crispy Skin Salmon Paella

This dish is made from all the left over vegetables, rice and salmon I had in the fridge - so i made it up as I went along.  I liked the end result, try it and let me know if you liked it too!

Step 1 - Prepare the Salmon

700 gms Salmon - after I skinned and boned it it was around 500 gms
Reserve the skin
I then made a fish stock with the bones and little bit of flesh - with a pinch of turmeric and some salt.

Keep the stock aside.

In a plate, add a tablespoon of white flour.  Add 1/4 teaspoon chilli powder, 1/4 teaspoon turmeric powder and 1/4 teaspoon salt.

Mix well and coat the salmon pieces.  Keep aside for 15 minutes and shallow fry pieces and skin using 3 tablespoons of oil.

Ingredients for Paella:

Reserved oil from frying the salmon
Reserved stock from cooking fish bones

1 large brown onion chopped
5-6 cloves of garlic, chopped
12-14 green cherry tomatoes, halved
A handful of capsicum pieces, chopped
1 cup frozen green peas
1 handful of parsley leaves, chopped
1/2 teaspoon turmeric
1 teaspoon chilli flakes
1/2 teaspoon cummin powder
2 tablespoons sour cream (optional)
1 lime  - make juice of half of it and leave the other half for garnish

2 cups of Calasparra rice for the Paella

Step 2 - Make the Paella

In a heavy bottomed pan, heat the reserved oil and add onions and garlic.  Let it cook for  few minutes. When the onions go soft and translucent, add the cherry tomatoes and capsicum. Saute for a few more minutes. Next add the turmeric and cummin powder and chilli flakes.

Measure 4 cups of stock - if you do not have enough, just add water to make up the 4 cups.  Pour into your pan and let it boil.  Once the stock boils, add the rice.  I also added the large stalks of the parsley that I chopped for flavour.  These are to be removed when serving the rice.

  When the rice is almost cooked, add the frozen green peas.  When the peas are cooked, gently add the fish pieces without breaking them and mix.  At this stage add the sour cream if using. Cook for a couple more minutes.

Garnish with freshly chopped parsley and a squeeze of lime juice from half the lime.


Step 3: Assemble Paella: 

In a small loaf mould, add a couple of salmon, rice and pack it.  Turn it on a plate and garnish with parsley, lime slice and a piece of crispy skin of salmon. Serve hot.