Crispy salmon skin
Instructions:
- One of the best parts of salmon is the skin. Cooked until crisp, it is as tasty as bacon or roasted
chicken skin. Broken up into large or small pieces, it can be used as a garnish for Gravlax, nibbled
as a snack on its own, tossed into a salad, or served instead of chips with a dip. Although this might seem
like a chef’s creation, it is actually an instance of economy in the kitchen
- 1/2 cup water
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 2 tablespoons freshly squeezed lemon juice
- Skin from one side raw salmon or from Gravlax
- Combine the water, sugar, soy sauce, and lemon juice in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat and let cool.
- Lay the salmon skin on a cutting board and use a very sharp knife to scrape away any bits of meat and fat. Transfer the skin to a shallow dish (or a zipper-lock plastic bag). Pour the marinade over the skin and cover with plastic wrap (or pour the marinade into the bag and seal the bag). Transfer to the refrigerator and let marinate for at least 3 hours, or as long as overnight.
- Preheat the oven to 300 F. Line a baking sheet with aluminum foil or parchment paper.
- Drain the salmon skin and lay it on the baking sheet. Bake for 20 minutes. Increase the oven temperature to 400 F and bake for 5 more minutes, or until the skin is very crisp. Remove from the oven and let cool.
- Break the salmon skin into cracker-sized or smaller pieces, or leave it whole (see Note). Serve or use the same day.