Crisp-Skin Salmon, Almond, Strawberry
A dark-seared salmon fillet on a pale purée with cucumber, strawberry and toasted almond through the leaves.
Strawberry with salmon sounds wrong and works for the same reason a squeeze of lemon does: it is acid and perfume against a fatty fish. The almonds are there for texture, because everything else on the plate is soft.
The skin has to be genuinely dark, not golden, or it is not crisp.
