Japanese Cuisine: Salmon Skin Salad

One of the most popularsalads available on the menu of Japanese restaurants is salmon skin salad. You'll often find this on the menu of sushi restaurants.

Salmon skin salad is a simple salad of mixed baby greens and vegetables such as cucumbers and tomatoes, all topped with crisp or chewygrilled salmon skin. The salad is typically served with a citrus soy dressing that is both tart and savory.

While this favorite restaurant salad is a joy when ordering out, it can easily be made in the comfort of your own kitchen. Here are a few tips to quickly preparing your own salad:

1. Be sure to purchase salmon filets that have the skin in tact.
2. Save leftover salmon skin after enjoying a meal of cooked salmon. Alternatively, trim the skin prior to cooking the filet and set aside.
3. Purchase pre-washed ready mixed packages of baby greens.
4. Use store-bought bottle ponzu sauce, or any other bottled Japanese style salad dressing of your choice. The sauce for the salad does not necessarily need to be citrus soy based. For instance, try roasted sesame mayo dressing instead. Another great Japanese style salad dressing is this ginger dressing.

While this salmon skin salad tastes great with the basics of baby greens, cucumbers and tomatoes, try it with the addition of very thinly sliced raw yellow (or sweet Maui) onionsand kaiware daikon sprouts.

Recipe and source: http://japanesefood.about.com/od/Easy-Japanese-Recipes/r/Salmon-Skin-Salad.htm