This falls into the category of guilty pleasures, things I eat when I'm home alone, for two reasons. The first is that not everyone can appreciate the pleasures of this dish and the second is because I don't particularly want to share it. As with many choice bites, there is rarely enough to go around.
As a kid, salmon skin hand rolls were a favorite of mine at the local sushi restaurant. I was slightly horrified at the idea of sushi that revolved around the skin of a fish but after I was coaxed into taking a bite, I was hooked. I had to have one every single time we visited that restaurant. The skin was crispy and chewy, salty and redolent of the sea. Wrapped in a cone of warm rice and seaweed with a few julienned vegetables tucked inside, the hand roll hit every note my mouth was looking for. Sadly it's been years since I tasted one of these, but the memory still makes me smile.
These days I have my own method for cooking and eating salmon skin. If we're using fillets for dinner, I remove the skin in the afternoon, taking care to leave some meat on it for flavor. I season both sides with salt and lay it, skin side down on an oiled sizzle pan. I broil it in the toaster oven for 5 minutes, flip it over, and then broil the skin side for 10 minutes until it becomes bubbled, brown, and perfectly crispy. Then I slide it onto a plate and try not to burn my fingers as I enjoy my snack. Nobody ever has to know what they missed out on. Except you. And now you can make your own crispy salmon skin. Seriously, make it. You'll thank me afterwards.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
