Finally! We moved, but it’s not all smooth sailing yet. We’re living out of boxes and we don’t have a kitchen yet. While our perfect kitchen is being built (which we will be talking about soon), I’m going to have to get crafty. I do have many plug-in appliances (rice cooker, toaster oven, panini press, waffle maker, microwave, etc.) so we’re still going to have a ball here. I think we’re going to be pleasantly surprised with how much I (or you) can do without a kitchen. (Gulp) Determined to eat well every single day without exceptions, here goes…

I got back from Orlando yesterday and I’m just so wiped. You know I’m not a huge drinker so 3 days in a row of alcohol (unlimited free alcohol) is a little much for me. I woke up this morning and even after 8 hours of sleep I wasn’t quite functioning right. I started pouring whole coffee beans in the coffee maker without grinding them. Then I started the coffee maker without water in it. My dog is looking at me funny. Lunch was going to have to be easy, and not require going out for ingredients. Not surprisingly, Lon did not stock the fridge while I was gone….too busy playing Rockband.

Salmon Skin on rice with Shichimi 4

One of the most popular recipes on FoodMayhem is Homemade Lox. We love it too and luckily, there’s some sitting in the fridge from last week. To me that meant Crispy Salmon Skin for lunch. It seemed too easy to post, but I needed to make sure that no one was throwing out the salmon skin. Same applies if you have salmon skin left from a fresh piece of salmon. Don’t throw it out! If you don’t want it, at least give it to me. =)

By itself, it’s like salmon chips, salty and addictive, deceiving light until you’ve eaten too much. <–Warning, very likely to happen.

Crispy Salmon Skin 2

For an ultra easy lunch, just throw these salmon skin strips on to some rice, sprinkled with Shichimi.

Salmon Skin on rice with Shichimi 8

Other servings suggestions:

  • use as a crispy garnish on any salmon dish
  • make salmon skin maki rolls
  • make salmon skin onigiri
  • add to sandwiches for a crisp layer (*note: not all sandwiches will work)
  • any more?

…and, don’t forget that salmon oil is good for you. All those omega 3 fatty acids!

Crispy Salmon Skin

  • salmon skin (all fish meat removed)

*If you’re using salmon skin from lox, use just as is. If you’re using fresh salmon skin, pat it as dry as possible and sprinkle with salt and pepper to taste.

lox and salmon skin 2

Instructions -

1. Cover a baking sheet with aluminum foil. Place a rack on top. Spray rack with a nonstick spray. Place salmon skin, skin side up, on the rack. *If you don’t have a rack, it’s not the end of the world. I had to do without this time because without an oven, I used my toaster oven, and my rack doesn’t fit into it. You may need to pour out some oil in the middle so that it doesn’t sit in too much fat.

2. Broil it about 4 inches away from the heat source. Watch it as the skin starts bubbling. The time will takes varies depending on the strength of your broiler. It took me 10 minutes in my toaster oven broiler. You want it to be crispy and golden, but not burnt.

3. Cool on a rack for 2 minutes. Cut into strips or shape of choice. Serve warm or at room temperature. It’s best as soon as it’s made but if you have left-overs, keep it in an airtight container in the refrigerator. When ready to eat, toast it in a toaster oven. Watch carefully not to burn.

Crispy Salmon Skin 6

posted by jessica at 03:51 PM Filed under Recipes, Universal. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.