Crispy-Skin Salmon & Greens

Method

1. Dry the salmon skin thoroughly and salt it. Let it sit 5 minutes, then dry it again — the salt pulls out more moisture.
2. Cold pan, oil in, salmon skin-down, then turn the heat to medium-high. Press each fillet flat with a spatula for 20 seconds so the skin does not curl.
3. Cook skin-down for 80% of the total time — around 5 minutes. You will see the flesh turn opaque creeping up the side.
4. Flip, add butter, garlic and chilli flakes, and cook 1–2 minutes more, basting.
5. Meanwhile blanch or steam the broccoli 3 minutes, then toss it in the pan butter with a big squeeze of lemon.