CRISPY SALMON SKIN RICE BOWLS
We despise throwing away perfectly good food. To us foodies and food writers, it’s practically a felony.
In the past, Sarah and I hosted a dinner party and drank half a lemon juice. When it came time to clean up at the end of the night, one of these pals actually questioned if he should throw away the lone second lemon half. Without further ado, Sarah and I exchanged glances, and I proceeded to chastise her in a motherly manner.
Although this narrative is a bit of a “worst-case scenario,” it’s important to remember that we’re always looking for ways to preserve and maximize our supplies. Chicken carcasses and pork fat are used to make fantastic lard for Chinese pastry recipes, and we always save aside components that we don’t intend to use in another way so we don’t waste them.
That half-lemon I mentioned earlier? That’s it. The lemon’s zest and juice would be used for various purposes, and the lemon’s shell would be put into a glass of water for an extra dose of vitamin C. That’s just how we do things here.
Don’t throw away the skin of a salmon!
After posting a salmon dish in the kitchen, we ended up with a beautifully crisped but completely unnecessary piece of golden crispy salmon skin on a platter. If you don’t already know, crispy salmon skin is a delicacy.
You need a lot of oil, intense heat for searing, and a strong sense of self-control to keep the salmon from moving about too much while cooking.
In the end, you’ll get crispy salmon that goes well with rice, avocado, and soy sauce drizzled on top. All these ingredients were on hand, forming a delicious chef’s snack together. So we took a picture of it, and there you have it! We’ve got a new recipe for you!
Finally, the lesson of the day is to maximize your ingredients therefore don’t be afraid to experiment! If you paid a lot of money for an expensive piece of salmon, you should savor it to the fullest extent possible.
- Salmon filet with the skin on
- 2 tablespoons of oil
- 2 cups of cooked white rice
- 1 avocado, sliced
- Soy sauce
- Prepare the skin of the fish. Salmon can be seared with the skin still on, freeing up the salmon filet for additional uses. Simply cook the salmon thoroughly on both sides in a pan with two teaspoons of oil over medium-high heat. Alternately, you might pre-trim a piece of salmon to remove the skin before cooking it. The salmon skin should be fried until it is golden and crisp if you want to utilize the latter approach. To do this, heat a pan or cast-iron skillet with two tablespoons of oil over medium-high heat.
- After the salmon skin has finished cooking, leave it aside to cool briefly. Salmon skin should be sliced into tiny strips. Divide the cooked rice into bowls, then garnish each serving with a few slices of avocado and some salmon skin. To taste, drizzle on some soy sauce. If you have them, serve the dish with roasted nori sheets and tuck it into a simple, straightforward, but incredibly wonderful supper.