Salmon Skin

Salmon skin is farmed raised and  rich in omega-3 fatty acids and EPA, a blood-thinning nutrient.

Did you know salmon skin makes a delicious snack? 

Great for frying to create crispy salmon skin that tastes very similar to bacon, baked for a snack typed texture, and great for the grill as well.

 

It's very delicious as a snack with sake or on top of ochazuke.

Instructions:

1. Arrange the salmon skins on an oven sheet. Use parchment paper to prevent sticking when baking.

2. Season lightly with salt and pepper. Add salt on both sides and pepper on one side

3. Bake in an oven at 250°C for 8 minutes, turn over, and bake for another 3 minutes.

*If the salmon has meat on the skin, bake it for 10 minutes + 5 minutes.

4. If it's crispy when you poke it with chopsticks, it's OK. Crush the grilled salmon skin into bite-size pieces that can be eaten with chopsticks.

*Ochazuke (お茶漬け) is a simple one-bowl dish featuring steamed rice with an assortment of savory ingredients, partially steeped in green tea.

Ocha refers to green tea, and zuke means “submerged”.