Saturday, July 10, 2010

Crispy Salmon Skin

Most people know of salmon fillets at the grocery store. These fillets are what most people are comfortable eating: huge boneless slabs of fish. However, my favorite parts of salmon are those parts typically discarded.

While doing some seafood shopping at Houston's 99 Ranch Market, I picked up a saran wrapped packaged labeled “salmon belly.” As the name implies, these are the chunks of salmon taken from the fatty underside of the fish. Salmon bellies come skin-on, full of bones, and glistening with fish fat. To my surprise, under the salmon bellies in this package were pieces of glorious salmon skin. These slivers of skin, which are typically discarded during the filleting process, have a thin layer of flesh and are used for those crispy salmon skin handrolls at sushi bars.

To cook the salmon skin slivers, simply panfry them skin side down in some oil for 6 minutes. Flip and cook for a minute just so the flesh side is browned. Sprinkle with some sea salt and freshly squeezed lemon. Serve with rice and vegetables and you’ll have a deliciously nutritious meal. With so many vitamin companies making so much money from selling capsules of fish oil, eating salmon skin is my way of sticking it to the vita-Man.

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