Salmon Skin Salad Recipe

Name: Salmon Skin Salad Recipe
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3 ounces salmon skin, from 1/4 to 1/2 pound salmon filets, to taste; Cooking spray; 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

A popular Japanese restaurant dish features grilled salmon skin atop a fresh green salad, finished with a citrus soy dressing.

⭐ 3.5 (10 reviews) Prep: 15 minCook: 4 minTotal: 19 minYields: 4 servings

Category Tags:

Appetizer Dinner Lunch Side Dish Salad

Cuisine Tags:

Japanese

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Instructions

Preheat the broiler.
Slice salmon skin into thin strips.
Spray foil with canola oil, then broil the salmon skin for 3 to 4 minutes until crisp.
Divide rinsed and dried baby lettuce into four bowls.
Arrange sliced cucumbers, cherry tomatoes, kaiware daikon sprouts, and optional thinly sliced yellow onions over the lettuce.
Place crisp salmon skin on top of the salad.
Garnish with katsuobushi.
Serve with ponzu sauce.