Our Pumpkin Black Pepper Dressing is used in this dish as a pour over sauce, with its sweet creaminess and slight tang providing a delightful contrast to the crispy, salty salmon.
2 Salmon fillets
Freshly-ground black pepper
1 Tbsp oil
1. Season the fish with Himalayan Pink Salt and pepper.
2. Place oil in pan over medium-high heat. When pan is hot, place salmon fillets skin-side down.
3. Cook until skin is crispy, then turn over and continue cooking until the fillets are cooked but still a little pink in the middle.
4. Serve salmon fillets with Mekhala Pumpkin Black Pepper Dressing poured over.