Crispy Salmon on Toast, Pan-Fried with Ghee for an Incredibly Crunchy Skin

Steps

1. 1

   Finely dice the onion and garlic.

2. 2

   Separate the lemon juice and zest and set aside.

3. 3

   Heat olive oil in a pan and sauté the diced onion, garlic, and crushed pepper in that order.

4. 4

   Add the mussels and white wine, cover with a lid, and cook until done.

5. 5

   Remove the mussel shells and set the mussel meat aside.

6. 6

   Add heavy cream to the broth and reduce by half.

7. 7

   Blend while adding lemon juice and butter, then stir in the minced green onion, lemon zest, and mussel meat.

8. 8

   Drizzle with chili oil to taste to complete the sauce.

9. 9

   Slice the bread loaf to 0.5 cm thickness.

10. 10

    Place unsalted butter, thyme leaves, and salmon on top of the bread slices.

11. 11

    Heat ghee in a pan and cook the bread side until crispy.

12. 12

    Flip the salmon and turn off the heat when the center is 20-30% undercooked, then rest for 3 minutes.

13. 13

    Plate with the mussel lemon butter sauce and place the crispy salmon on top to finish.