00:00What if I told you the part of salmon you might usually discard could become the star
00:04ingredient of your new favourite salad? Get ready for crispy perfection,
00:08meeting creamy avocado goodness. For a printable version of this recipe,
00:12visit my website, just google salmon skin salad space that you need to find me.
00:17Now let's start by patting a few salmon skins thoroughly dry with paper towels
00:21until it's completely moisture free. You might be wondering why I'm being so
00:25obsessive about drying but any excess water is going to force the heat to evaporate the moisture
00:30before it can start crisping the skin, and that leads to soggy and evening results.
00:36When you dry it fully, those natural fats in the skin can render properly and create the perfect
00:42crunch we're after. Once your skin is nice and dry, lightly season it with some pepper,
00:51then dust it with about half teaspoon of cornstarch. I like to use a pastry brush to get a perfectly
00:58thin and even coating, then you can brush off any excess.
01:05Time to get the skin crispy. Add about one tablespoon of cooking oil to the pan over medium-high heat.
01:12Make sure you're using a high smoke point oil to prevent any scorching disasters.
01:17When the oil is hot, carefully place the salmon skin in the pan, scaled side up,
01:21and resist the urge to move it around.
01:26Let it frown and disturb until those edges start turning golden and crisp.
01:31Usually just a couple of minutes, then flip it once to ensure even cooking on both sides.
01:37Now you might be surprised to learn that crispy salmon skin is actually way more popular outside of
01:42Japan. In fact, if you visit any sushi restaurant in Japan, you won't find
01:46crispy salmon skin rolls on the menu. Many Japanese people, myself included,
01:52do appreciate the crispy skin that comes with grilled salmon,
01:56but there aren't many who think to make the skin itself the star of the show.
02:01That's exactly why I wanted to experiment using crispy salmon skin in new ways.
02:06Nori said it's just pure experimentation, and this is what I came up with.
02:11Once it's gorgeously crispy all over, carefully remove the salmon skin,
02:15and let it drain on a paper towel or wire rack to get rid of any excess oil.
02:22While that's cooling, let's whip up our dressing. In a bowl, combine half tablespoon of soy sauce,
02:28half tablespoon of olive oil, half tablespoon of toasted sesame oil,
02:34half teaspoon of lemon juice, one teaspoon of wasabi paste, half teaspoon of honey,
02:40and one teaspoon of toasted sesame seeds. Give this a really good whisk. I like using a balloon whisk
02:47until everything's creamy and emulsified. I also sometimes add a pinch of ground black pepper to
02:52taste, but it's optional. Otherwise, all ingredients and exact measurements for this recipe can be found in
02:59the description box below. Next up, let's chop one Japanese cucumber or half a peasant cucumber and
03:06drop those pieces straight into the bowl with a dressing.
03:24Next, we're going to cube one avocado.
03:27By the way, if you enjoy this salmon skin salad, I think you also love my mugging cabbage recipe,
03:33check the description for more related recipes. Now I'm adding about 60 grams of smoked salmon.
03:39Just tear it with your hands and drop it straight in.
03:47Gently fold everything together until it's all well coated,
03:50but be gentle with the avocado. We want to keep those nice chunks intact.
03:56Let those ingredients rest in the dressing for just a few minutes.
03:59This little pose helps them absorb all those combined flavours of citrus, soy,
04:05and that mild kick from the waspi. For the grand finale,
04:08arrange about 50 grams of fresh mixed greens on your serving plate.
04:13Spoon the dressed avocado, cucumber, and smoked salmon mixture right on top.
04:19Then, for my favourite part, use your hands to crush up that crispy salmon skin and crown everything
04:25with those golden crunchy bits. And there you have it, a creative salad packed with texture and flavour
04:32that takes something most people would throw away and turns it into the style of the show.
04:38Want even more delicious recipes? Grab my free cookbook from the link in the description.
04:44Okay, let's go over the ingredients one more time. And if you're ready to cook,
04:48grab the written instructions by clicking the full recipe box with a picture that's about to pop up on your
04:53screen.
04:54Here we go, the link to the full recipe is on the screen for you now, and if you want
04:58to watch more
04:58similar videos, don't miss my salad playlist popping up on your screen as well. Thanks so much for
05:03watching, and I hope to see you in the next one. Bye.
