Updated Feb 16, 2016.
This recipe falls underneath the "waste not, want not" file, however it produces a treat anybody will love -- should you give this recipe a go. Essentially crispy-fried salmon skin is much like salmon bacon, or "salmon rinds," instead of pork rinds. This recipe provides them an Asian flair, however, you could season them in whatever way you'd like: The flavoring keys would be the oil you utilize and also the publish-fry seasoning. This recipe constitutes a snack for 4-6.
Ingredients
- Skins from the salmon (any sort is going to do)
- 2 T. Kosher salt
- Vegetable oil for frying
- 2-3 T. sesame oil (or any other flavored oil)
- Soy sauce
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Preparation
Having a very sharp knife, Slice the salmon skin (begin with the size-side up, but make sure the fish continues to be scaled!) into thin strips all the way through -- i.e. from belly to back, not mind to tail. I love my strips to become about 1/4 inch thick.
Place the salmon skin strips right into a bowl and toss about two tablespoons of kosher salt. Put aside for 10-fifteen minutes.
Pat the salmon skin strips dry having a paper towel.
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It is crucial that the salmon 't be wet.
Add enough vegetable oil inside a fry pan or wok in the future up about 3/4 inch in the sides. Add some flavored oil and switch heat as much as medium-high.
NOTE. If you wish to take this dish down another path, use essential olive oil and a few smoked paprika for any Spanish flavor, or essential olive oil and lemon for Greek or Italian, or butter and thyme for French or bacon fat and cayenne powder for any Cajun feel. The options are unlimited.
Add some salmon skin and fry over medium-low heat. Stir them frequently so that they don't stick. Spend some time. It will take a complete 10-fifteen minutes to allow them to crisp up -- they'll look rubbery initially, but have patience.
When crispy, drain in writing towels and serve using the soy sauce. If you're not going Asian with this dish, skip the soy.