Salmon Skin Salad Recipe

1. Prepare skin

If you have raw salmon skin, remove excess flesh so only skin remains. Rinse and pat completely dry with paper towels. Lightly score the skin-side in a crosshatch to prevent curling (optional).

2. Season both sides lightly with 1/2 tsp salt. Sprinkle cornstarch evenly over the skin, pressing to adhere and shaking off excess.

3. Heat 1/2 cup neutral oil in a wide skillet over medium-high heat until shimmering (about 350°F/175°C if using a thermometer). Carefully add the skin, skin-side down. Press gently with a spatula for 20–30 seconds to keep flat.

4. Fry until golden crisp, 2–4 minutes. Flip and briefly crisp the flesh side 30–45 seconds. Transfer to a paper towel-lined plate to drain and cool. When cool, break into bite-sized shards. Reserve 1 cup crispy pieces for the salad.

5. Scrub or peel the burdock root and julienne into matchsticks. Immediately place in water with a splash of vinegar or lemon to prevent browning, then drain and pat dry.

6. Heat 1 tsp oil in a small skillet over medium heat. Add the julienned gobo and stir-fry 1–2 minutes until aromatic.

7. Add 1/4 cup dashi (or water), 1 tsp soy sauce and 1 tsp mirin. Simmer, stirring occasionally, until liquid reduces and gobo is tender but still has bite, about 6–8 minutes. Remove and cool to room temperature.

8. In a small bowl or jar combine 3 tbs ponzu, 1 tsp light soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp mirin, 1/2 tsp grated ginger, 1 tsp lime juice and 1/2 tsp sugar or honey. Add 1/8 tsp chili flakes if using.

9. Whisk or shake vigorously until sugar dissolves and dressing is homogeneous. Taste and adjust: more ponzu for salt/umami, more lime for brightness, or a little water to mellow.

10. Prepare the vegetables: halve cherry tomatoes, thinly slice red onion into rings, slice the cucumber into half-moons or thin rounds (about 1/4" thick). If cucumber is very watery, salt lightly and drain for 5 minutes, then pat dry.

11. In a large bowl combine 4 cups mixed field greens, 1/2 cup sliced cucumber, 1 cup halved cherry tomatoes, 1/4 cup red onion, 1/4 cup kaiware (daikon sprouts) and the cooled 1/2 cup gobo.

12. Just before serving, pour the ponzu dressing over the salad (start with 2–3 tbs, reserve extra). Toss gently to coat evenly but not bruise the greens.

13. Top the dressed salad with 1 cup crispy salmon skin shards, sprinkling them evenly so they remain crisp. Serve immediately so the skin stays crunchy. Provide extra dressing on the side if desired.