Pan fried salmon with crispy skin

Served with pickled cucumber and moily, horseradish and cauliflower sour cream, from Dublin's Vintage Cocktail Club


  • 1 side of salmon (1 kg-cut into 4- 6 portions)
  • 2 cucumbers
  • 1 moily (white radish)
  • 150 ml mirin
  • 150 ml sake
  • 1 cauliflower
  • 75 ml rice vinegar
  • 200 g sour cream
  • 1 tblsp horseradish
  • juice of 1 lemon


  1. First peel the cucumbers and moily then with your peeler peel long strips (with the cucumbers stop when you reach the seeds) they should look like ribbons.
  2. Then in a small pot add the mirin, sake, rice vinegar and bring to the boil, when boiling and the moily and cook for 2 minutes, take of the heat then add the cucumber and allow liquid to cool.
  3. Then take the cauliflower and remove the core and cut the rest into small florets, then mix together with the sour cream, horse radish, lemon juice and season to taste.
  4. Pre heat oven to 180 degrees
  5. Place a large non-stick pan on high heat then season the salmon and then add the salmon flesh side first for 30 seconds then turn over and leave skin side down for 3 minutes, after the 3 minutes place in the oven for a further 3 minutes, then take out add a little lemon juice and then ready to serve.


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