Crispy Salmon Skin Salad Recipe in 15 Minutes

By Sudachi · 15 min

Ingredients

Instructions

1. Remove any scales from the salmon skin with a knife or fish scaler, rinse, and pat very dry with kitchen paper.
2. Preheat a pan over medium-high heat. Season the skin with a pinch of salt and pepper and ½ tsp cornstarch on both sides, then shake off any excess.
3. Add 1 tbsp cooking oil to the pan, skin side up. Fry without moving until golden and crisp at the edges, then flip and crisp the other side.
4. Once crispy all over, turn off the heat and drain on a wire rack or kitchen paper to remove excess oil and cool.
5. In a large bowl, whisk ½ tbsp olive oil, ½ tbsp toasted sesame oil, ½ tbsp soy sauce, 1 tsp toasted white sesame seeds, 1 tsp wasabi paste, ½ tsp lemon juice, ½ tsp honey and ⅛ tsp ground black pepper until emulsified.
6. Add the cubed avocado, the cucumber cut into bite-size pieces and the smoked salmon to the bowl, and gently toss to coat.
7. Arrange the mixed leaves in a serving bowl, spoon the dressed mixture on top, crush the salmon skin into small pieces and scatter over the salad.
8. Serve immediately.

Summarized from Sudachi's video. Watch it for the details.

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