Crispy Skin Salmon w/ Spinach and Ricotta Arancini

Crispy Skin Salmon w/ Spinach and Ricotta Arancini

Ingredients:

2 salmon fillets skin on

Zest of 1 lemon
2 tbsp lemon myrtle EV olive oil
salt and pepper
350g Ricotta Cheese
2 free range egg yollks
approx 500g english or baby spinach leaves
150g Pecorino Pepato
plain flour for dusting
homemade basil  pesto
1.5 cups wholegrain breadcrumbs
salt and pepper

Method:

Blanche the spinach in boiling water for 4 minutes then in cold water.

Squeeze out excess water and chop finely.

Lightly mix ricotta, egg yolks, and 3 tbsp of grated pecorino pepato. Season and add spinach and mix.

Roll into little pyramids using heaped tablespoons in a bowl filled with breadcrumbs.

Place in fridge for 10 minutes while you cook the Salmon.

Preheat the oven to 180 celcius. Season the salmon on both sides and rub the lemon zest in with the oil. Set aside. Heat a heavy based frypan for the Salmon.

Place the arancini in the oven on a tray sprayed with olive oil.

Place the salmon skin side down onto the hot frypan and cook until the sides appear to be whitening and small bits of white (cooked fat) seep out and harden along the edges of the Salmon. We want it cooked so that the centre is still rare but warm. Allow the skin to crisp up - about 5 minutes - this depends on your stove heat. Turn over and cook for approx 4 minutes on other side. Place in oven with Arancini for 10 minutes.
Arrange Arancini on plates with Salmon and dot of homeade basil pesto.

I served this with some sweet potato, french eschallots, carrots (which I put in the oven at the same time) and steamed green beans.