Nǐ hǎo Peanut Butterer

Pic’s Crispy Skin Salmon with Chilli Salt & Peanut Oil

Serves: 4


  • 1/4 c (60ml) of Mirin
  • 1/4 c (60ml) of soy sauce
  • 1 tblsp of pickled ginger (including juice chopped)
  • 1 tblsp of toasted sesame seeds
  • 30mls of Pic’s peanut oil
  • 4 X 150g Salmon fillets
  • Marlborough Flaky sea salt
  • 200g Edamame beans (blanched)
  • 1 cucumber, peeled & cut in to batons
  • Watercress & coriander to garnish
  • 1 tblsp Marlborough Flaky sea salt
  • 1 tblsp chilli flakes

Add a few simple ingredients and go from lovely salmon to a beautiful gourmet dinner. 


  1. Place mirin, soy sauce and pickled ginger in a small pan over a medium heat and cook for 5mins (reduce a little).
  2. Take off heat whisk in the peanut oil and set aside.
  3. Mix the sea salt and chilli flakes and set aside.(Chilli salt)
  4. Dry the Salmon skin with a paper towel, and then the score skin.
  5. Brush with peanut oil and sprinkle with a little salt.
  6. Heat a non-stick pan over a high heat.
  7. Cook the salmon for 3 minutes skin side down then turn over and cook for a further 3 minutes .
  8. Place the Salmon in a serving bowl, spoon over the dressing.
  9. Sprinkle with chilli salt and serve with the edamame beans, cucumber, watercress and fresh coriander.
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