Crispy Salmon Skin Salad
Prep Time: 15 minutes
|
Cook Time: 10 minutes
264 Calories
|
4 Servings
Ingredients
2 (4-6 oz.) portions of Sizzlefish Salmon
1/4 tsp Salt
1 cup sliced Cucumber
1 cup halved Grape Tomatoes
1/2 cup shelled/thawed Edamame
1/3 cup pickled Red Onion
4 cups Micro Greens
1/4 cup Yuzu Juice
1 tbsp Toasted Sesame Oil
1 tbsp Honey or Agave Nectar
1/2 tsp Salt
Directions
Step 1
Preheat oven to 400ºF and line a small baking sheet with parchment paper.
Step 2
Using a sharp knife, slice skin of salmon by running knife between flesh and skin. Slice skin into thin strips. Reserve salmon for another use. Blot moisture from salmon skin with paper towel and place on baking sheet. Sprinkle with salt and bake for 8-10 minutes, until skin is crispy. Cool at room temperature for 3 minutes.
Step 3
While salmon skin bakes, combine micro greens, cucumber, tomato, edamame and red onion in a large bowl. Whisk together ingredients for dressing and pour over salad. Toss to combine.
Step 4
Spread salad on a serving platter. Top with crispy salmon skin.
Nutrition Facts
Crispy salmon skin is paired with vibrant fresh vegetables in this twist on a classic Japanese salad with antioxidants to boot! If you typically discard salmon skin, this recipe is the perfect place to try it. The skin is baked in the oven until crispy, adding crunch and texture to the salad. When removing the skin from the flesh, it’s okay if some flesh remains on the skin, this adds even more flavor.