crispy Salmon Skin Salad uses the main ingredient of salmon skin. The appetizer for a light dinner is popular with many people thanks to its crispy, fatty taste and quite unique taste.
To make salmon leather salad, housewives need to prepare about 300gr of salmon skin (choose thick, fresh skin); 200gr of lettuce (romaine or lo); 100gr of cherry tomatoes; 50gr of cornstarch; ginger and white wine (to reduce the fishy smell); roasted sesame; soy sauce; sugar; rice vinegar and sesame oil.
For the preliminary processing of salmon skin, housewives need to pay special attention when needing to shave the scales thoroughly, removing the excess fat inside the salmon skin.
Housewives should also use ginger to beat with a little white wine (or vinegar) and lightly squeeze it to remove the fishy smell. Then use a paper towel to dry both sides of the fish skin before seasoning, if the salmon skin is still wet, it will not be crispy.
Next, cut the salmon skin into bite-sized pieces, rolled over a thin layer of cornstarch. Heat the oil and fry the fish skin twice. Once the heat is just cooked, remove. Fire the fish twice to make the skin bulge and turn golden brown.
In another bowl, mix roasted sesame seeds (partly sliced to make a fragrant taste) with soy sauce, sugar, rice vinegar and sesame oil to make roasted sesame sauce. Season to taste to suit the family's taste.
Wash the lettuce and cherry tomatoes and put them in a bowl, add the salmon skin and drizzle with dressing, mix well to absorb enough spices to enjoy delicious salad.
