Crispy Salmon Skin Salad Recipe in 15 Minutes

Pat salmon skins thoroughly dry with paper towels until completely moisture-free.

Lightly season the dry salmon skins with salt and pepper.

Dust the salmon skins with about 1/2 teaspoon of cornstarch using a pastry brush, brushing off any excess.

Add about 1 tablespoon of cooking oil to a pan over medium-high heat.

Once the oil is hot, carefully place the salmon skin in the pan, scales-side up, and let it fry undisturbed until the edges start turning golden and crisp, usually a couple of minutes.

Flip the salmon skin to ensure even cooking on both sides.

Once crispy all over, carefully remove the salmon skin and let it drain on a paper towel or wire rack.

In a bowl, combine 1/2 tablespoon of soy sauce, 1/2 tablespoon of olive oil, 1/2 tablespoon of toasted sesame oil, 1/2 teaspoon of lemon juice, 1 teaspoon of wasabi paste, 1/2 teaspoon of honey, and 1 teaspoon of toasted sesame seeds, and whisk until creamy and emulsified.

Chop 1 Japanese cucumber or half a Persian cucumber and add it to the bowl with the dressing.

Cube 1 avocado and add it to the bowl.

Tear about 60 grams of smoked salmon with your hands and drop it into the bowl.

Gently fold the ingredients together until well-coated, being careful with the avocado.

Let the mixture rest in the dressing for a few minutes to absorb the flavors.

Arrange about 50 grams of fresh mixed greens on a serving plate.

Spoon the dressed avocado, cucumber, and smoked salmon mixture on top of the greens.

Crush the crispy salmon skin and sprinkle it over the salad.

Equipment Needed

Spice Level:

Dietary

Allergens