The salmon skin is next level!!

Manu’s Crispy Skin Salmon with Diane sauce, seriously good!!


  • 4 x 200g salmon filets (skin on & de-boned)
  • Salt & pepper
  • 60ml olive oil
  • 1 large none stick frying pan
  • 2 pouches of Diane Sauce by Manu
  • 150g pine nuts
  • 70ml extra-virgin olive oil
  • Juice and zest of 2 lemon
  • 1 Tsp of Dijon mustard
  • Salt & pepper
  • 2 fennel bulbs with fronds
  • 2 granny smith apple
  • 1 bunch of dill



Heat the olive oil in the frying pan over a medium heat, season the salmon filets on both sides then place the salmon filets skin side down in the pan, do not move the fish until it cooks 2/3 of the way up, this could take 5 minutes of so, then reduce the heat and turn the fish over and cook for another minute of so, the salmon should be slightly pink in the centre, set aside to rest

For the sauce, tear the pouches open, pour the content into a sauce pan and bring to boil.

Place the salmon on the plate, skin side up, pour the sauce over and serve with your favourite side


Preheat oven to 180 C. Place the pine nuts on an oven tray and place in the oven until golden brown walnuts are golden brown, then set aside to cool

Meanwhile, to make the dressing, combine lemon juice, mustard then whisk in the olive oil, season with salt and pepper, set aside.

Remove stalks and fronds from fennel bulbs. Coarsely chop the fronds and thinly slice the stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandolin, add to the same bowl along with the dill, lemon zests and pine nuts. Drizzle with the dressing, rectify the seasoning, ready to serve