CRISPY-SKIN SALMON WITH CURRIED YOGURT SAUCE

Crispy-Skin Salmon with Curried Yogurt Sauce image

Provided by Jet Tila

Time 15m

Yield 2 servings

Number Of Ingredients 12

Two 6-ounce salmon fillets, skin on, scales and pin bones removed
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 cup whole-milk Greek yogurt
1/2 cup chopped fresh cilantro
Grated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon garam masala
1/2 teaspoon curry powder
Kosher salt and freshly ground pepper

Steps:

For the salmon: Pat the fillets dry with paper towels. With the sharp edge of a knife, scrape the skin back and forth the length of a fillet over and over with light pressure. You will see moisture build up on your knife edge; wipe it away. Continue for about 1 minute, until there's almost nothing to wipe away. Cut a few 2- to 3-inch slits across the middle of the salmon skin. Repeat with the remaining fillet.
Season the salmon with salt and pepper on both sides. Drizzle with the oil and set aside until ready to cook.
For the yogurt sauce: Combine the yogurt, cilantro, lemon zest and juice, oil, garlic, garam masala and curry powder in a small bowl. Mix with a fork until well combined. Season with salt and pepper to taste. Set aside.
Heat a 9- to 11-inch cast-iron skillet over medium-high heat for 3 to 4 minutes. There is no need to oil the pan, because you oiled the fish. Add the fillets skin-side down, laying them away from you. Cook for about 3 minutes, or until golden brown. Shake the pan until the salmon releases from the bottom of the pan by itself.
Carefully turn the salmon over and reduce the heat to medium-low so the flesh side cooks more slowly. Cook until a thin-bladed knife inserted into the flesh meets with just a little resistance or an instant-read thermometer inserted into the thickest part of a fillet registers 125 degrees F, 2 to 3 minutes (thinner pieces will be done quicker than the thicker ones).
Serve the fillets topped with some of the yogurt sauce.