Crispy Salmon Skin Salad
Crispy Salmon Skin Salad
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.
Learn About Our Sockeye Salmon!
Here at Sizzlefish, our sockeye salmon is Wild Caught in Alaska waters. It has a beautiful red color and rich, fresh flavor. We leave the skin on the bottom of each sockeye salmon fillet because some of the highest omega-3 levels are found in the flesh next to the skin, making it perfect to utilize in this recipe. Each portion of Sizzlefish salmon is available in 4+ ounces, perfect for customizing to your family’s needs and appetites.
Salad Sauce Pairing Information
Crispy salmon salad is often found paired with a tangy dressing in Japanese cuisine by using Yuzu juice as the acid. You can also use lime or lemon juice. We added nutty sesame oil and sweet honey for balance.
What We Put In the Salad
This salad is full of refreshing ingredients like grape tomatoes, cucumber and tangy pickled red onions. Edamame adds protein and texture. Instead of traditional salad greens, we used micro greens, letting the other vegetables stand out. Micro greens are a nutritional powerhouse, loaded with zinc, magnesium and iron. There are many varieties of micro greens from broccoli to beets, so much like the vegetable itself their nutritional profile will differ.
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
For Salmon Skin
Preheat oven to 400ºF and line a small baking sheet with parchment paper.
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.
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.
Spread salad on a serving platter. Top with crispy salmon skin.
Our wild Alaskan king salmon can also be used in this recipe. King salmon contains the highest levels of omega-3 fatty acids out of all Alaskan salmon.
Other great ingredients to include in this salad:
Chopped green apple
- Serving Size
- 1 Serving
- per serving
- 4 grams
- 17 grams
- 22 grams
Leave a comment