One of the most popular salads available on the menu of Japanese restaurants is salmon skin salad. You'll often find this on the menu of sushi restaurants in particular. Salmon skin salad is a simple salad of mixed baby greens and vegetables such as cucumbers and tomatoes, all topped with crisp or chewy grilled salmon skin. The salad is typically served with a citrus soy dressing that is both tart and savory.
While this favorite restaurant salad is a joy when ordering out, it can easily be made in the comfort of your own kitchen.
Here are a few tips to quickly preparing your own salad:
- Be sure to purchase salmon filets that have the skin intact.
- Save leftover salmon skin after enjoying a meal of cooked salmon. Alternatively, trim the skin prior to cooking the filet and set aside.
- Purchase pre-washed already mixed packages of baby greens.
- Use store-bought bottled ponzu sauce or any other bottled Japanese-style salad dressing of your choice. The sauce for the salad does not necessarily need to be citrus soy. For instance, try roasted sesame mayo dressing instead. Another great Japanese-style salad dressing is one with ginger.
While this salmon skin salad tastes great with the basics of baby greens, cucumbers, and tomatoes, try it with the addition of very thinly sliced raw yellow (or sweet Maui) onions and kaiware daikon sprouts.
- Leftover salmon skin from 1/4 to 1/2 pound salmon filets (to taste)
- Canola oil cooking spray
- 4 cups Spring Mix (baby lettuce mix of greens, lettuces, and radicchio)
- 1/2 cup sliced English or Japanese cucumbers
- 1/2 cup cherry or grape tomatoes (halved)
- handful Kaiware daikon sprouts
- Japanese ponzu to taste (citrus soy sauce) or equal parts fresh squeezed lemon juice and soy sauce
- 1 pinch thinly sliced raw yellow onions as optional garnish
- 1 pinch Katsuobushi (dried bonito fish shavings) as optional garnish
Using a sharp knife, slice the salmon skin into thin strips. Alternatively, use kitchen shears. If there is salmon meat or fat attached to the salmon skin, leave this on as it will add flavor to the salad.
Grill the salmon skin. Spray a small piece of foil with canola oil to prevent salmon from sticking. In a toaster oven or traditional oven, broil the salmon skin until the skin is browned or slightly crisp, about 3 to 4 minutes.
Rinse and dry baby lettuce mix and serve into four small bowls.
Top greens with sliced cucumbers, cherry tomatoes, and kaiware daikon sprouts. Add optional garnish of raw thinly sliced yellow onions.
Top the salad with crisp salmon skin pieces.
Garnish with katsuobushi (dried bonito fish shavings)
Serve with bottled ponzu (citrus soy) sauce or make homemade ponzu sauce.
You also can make crispy pan-fried salmon skin.