|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||5%|
|Total Sugars 2g|
|Vitamin C 17mg||84%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
3 ounces salmon skin, from 1/4 to 1/2 pound salmon filets, to taste
4 cups spring mix (baby lettuce mix of greens, lettuces, and radicchio)
1/2 cup sliced English cucumbers, or Japanese cucumbers
1/2 cup cherry tomatoes, halved
1 cup kaiware daikon radish sprouts
1/4 cup thinly sliced onions, for optional garnish
1 pinch dried bonito flakes (katsuobushi), for optional garnish
1 tablespoon ponzu sauce, or equal parts lemon and lime juice, for serving
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.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
You also can make crispy pan-fried salmon skin.