Crispy Salmon Skin Salad
Crispy salmon skin, I love you.
Serves 1
3 Tbsp coconut oil
1 red bell pepper, thinly sliced
1 tsp nutritional yeast
1 piece of sockeye salmon, skin on
salt/pepper
1 Tbsp fresh dill, chopped
1 Tbsp fresh parsley, finely chopped
2 handfuls of salad greens, washed
Caramelized radish and ginger vinaigrette
Extra virgin olive oil for drizzling
Add 1 Tbsp coconut oil to a hot pan (medium-high). Add peppers, a pinch of salt, and nutritional yeast to pan. Sauté peppers until soft, about 5 minutes. Remove from heat and set aside.
Season salmon generously with salt and pepper on both sides. Add 1 Tbsp coconut oil to hot pan and place salmon into pan, skin-side touching the surface. Cook for 4 minutes. Meanwhile, add chopped herbs on top and around salmon in pan. After 4 minutes, flip salmon and cook for 3 minutes on the other side. Remove salmon from heat and place skin-side up on a plate. Gently glide your knife in between the salmon skin and flesh to remove skin.
Add remaining coconut oil to pan. Toss around the remaining herbs in the pan with oil. Add salmon skin to pan and cook until fully crisp, about 3 minutes.
Assemble your salad. Toss greens with roasted peppers and vinaigrette. Place salmon fillet on top. Spoon more vinaigrette over salmon. Crumble the salmon skin all over.
This salad is my favorite excuse to use salmon two ways. You have the tender and herby piece of salmon AND the crispy salmon skin, rich with omega-3’s. This tangy apple cider vinegar dressing brings everything together for the perfect bite.
