What's for Dinner Tonight? Crispy Salmon & Chapman Grove Estate Rose.

Try this Crispy Salmon with dill pickled onions. Yum! Even yummier with Chapman Grove Estate Rose.

Find it in Pop Up Wine's fabulous range of Rose.

Thank you to #donnahaymagazine for this fantastic recipe!

INGREDIENTS 

• 1 TEASPOON DRIED CHILLI FLAKES
• 1 TEASPOON SEA SALT FLAKES
• 2 TEASPOONS SESAME SEEDS
• 1 TEASPOON DRIED MINT
• 4 X 180G PIECES SALMON FILLET, SKIN ON
• EXTRA VIRGIN OLIVE OIL, FOR BRUSHING
• BABY SPINACH LEAVES AND EXTRA DILL SPRIGS, TO SERVE

DILL PICKLED ONIONS

• 2 RED ONIONS, FINELY SLICED 
• ⅓ CUP (80ML) LEMON JUICE
• 2 TABLESPOONS CASTER (SUPERFINE) SUGAR
• ⅓ CUP DILL SPRIGS
• SEA SALT AND CRACKED BLACK PEPPER

METHOD

1. To make the dill pickled onions, place the onion, lemon juice, sugar, dill and a generous amount of salt and pepper in a bowl and toss well to combine. Set aside.
2. Combine the chilli, salt, sesame and mint. Brush the salmon lightly with oil and sprinkle the flesh-side only with the spice mixture. Heat a large non stick frying pan over high heat.
3. Add the salmon, skin-side down, and cook for 5 minutes or until the skin is crispy. Turn the salmon and cook for a further 2–3 minutes or until cooked to your liking.
4. Divide the salmon between plates and top with the dill pickled onions. Toss the baby spinach leaves with a little of the pickling liquid and serve with the fish. Serves 4