Crispy Sesame Salmon Skin Salad

Ingredients

• 4 salmon skin strips (skin removed from 2 fillets, about 6 inches each), patted completely dry
• 1 teaspoon toasted sesame oil
• 1 teaspoon low-sodium soy sauce
• 1 teaspoon neutral oil (avocado or vegetable)
• 3 cups mixed greens or shredded napa cabbage
• 1 cup thinly sliced cucumber
• 2 scallions, thinly sliced on the bias
• 1 tablespoon toasted sesame seeds
• 2 tablespoons rice vinegar
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon fresh ginger, finely grated
• 1 clove garlic, minced
• 1 teaspoon honey
• 1 teaspoon sriracha

Steps

1. 1

   1. Lay the salmon skins skin-side up on a paper towel and press firmly to remove every bit of moisture — this is the single most important step for crunch. Score the skin lightly with a knife to prevent curling.

2. 2

   2. Whisk together the rice vinegar, soy sauce, sesame oil, ginger, garlic, honey, and sriracha in a small bowl and set the dressing aside.

3. 3

   3. Rub the salmon skins with neutral oil and sesame oil, then lay them skin-side down in a cold non-stick or cast-iron skillet. Press flat with a spatula, turn heat to medium-high, and cook without moving for 4 to 5 minutes until the skin is deeply golden and rigid.

4. 4

   4. Flip and cook for 1 minute more, then transfer to a wire rack (not paper towels) so steam escapes and the skin stays crisp. Season immediately with soy sauce and let rest 2 minutes before breaking into shards.

5. 5

   5. Toss the greens, cucumber, and scallions with just enough dressing to coat lightly, then plate the salad and lay the salmon skin shards on top.

6. 6

   6. Finish with toasted sesame seeds and a drizzle of any remaining dressing. Serve immediately before the skin softens.