Fresh Entrees and Side Dishes

Ingredients

• 2 teaspoons sea salt
• 4 salmon fillets, about 6 oz. each
• 2 cups California Olive Ranch EVOO

Directions

Preheat oven to 375°.

Cracklings:

1. Carefully remove the skin from the salmon fillets.
2. Sprinkle 1 teaspoon salt over salmon skins and set aside for 30 minutes.
3. Cover a baking sheet with parchment paper or lightly grease with California Olive Ranch EVOO.
4. Place skins, skin side down, on the baking sheet and bake in the preheated oven for about 20-25 minutes, until the skins become crisp.
5. Remove from the oven, cut into bite sized triangles with a sharp knife.
6. Keep warm until ready to serve.

Salmon:

1. Gently heat the olive oil in a wide saucepan to 160°. (Use a candy or meat thermometer to check temperature.)
2. Slip the unseasoned salmon filets into the heated oil. Cook 8-12 minutes depending on the thickness of the fillets.
3. Drain the fillets, season them with the remaining sea salt, and cut into bite sized pieces.

To Serve: Place a small puddle of sauce on each plate, top with a piece of salmon with a piece of crackling on top. Garnish with fresh herbs.