http://www.melindalee.com/recipearch...=124&item_id=8

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"Dontspamme" wrote in message
...
Greetings all,

I need the recipe for crispy salmon skin salad. My mother always
made it for us and unless I go to a restaurant don't usually have it.
Such a great salad for summer and has so much to it.
Thanks

On Mon, 17 May 2004 19:06:52 -0700, Dontspamme
wrote:

Greetings all,

I need the recipe for crispy salmon skin salad. My mother always
made it for us and unless I go to a restaurant don't usually have it.
Such a great salad for summer and has so much to it.
Thanks

To be honest, I have never heard of the salad you mention. However, I
cook salmon to get a crispy skin effect as follows; maybe you could
cook it this way, let it cool and have the salmon with a salad of your
choosing.

I'm too impatient, and eat it hot - with or without salad.

Chop up a herbs mix - I use a little basil, rosemary and mint from the
garden. Add a chopped hot small chili.

Take your piece of salmon and score the skin with a sharp knife. I score
the skin diagonally, roughly 2cm (3/4") to 2.5 cm (1") apart; not too
deep, but make sure you cut the skin through to the flesh. Rub the
herb/chili mix over the skin and, to a lesser extent, over the rest of
the fillet.

Dredge the fish lightly in flour, being careful not ot lose the herbs on
the surface. I occasionally add about a quarter buckwheat flour to the
wheat flour.

Shallow fry in canola, peanut or olive oil; make sure the oil is
suitably hot but not smoking before starting to fry, and commence with
the skin side down. Turn when the skin is crisp, reduce heat a little,
and cook until the salmon is done. Do not overcook.

Drain the fillet on kitchen paper, and sprinkle lightly with a citrus
squeeze (lime or lemon) before serving.

Bon Appetit.

Cheers, Alan, T2 d&e, Australia.
Remove weight and carbs to email.
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Alan wrote:
On Mon, 17 May 2004 19:06:52 -0700, Dontspamme
wrote:


Greetings all,

I need the recipe for crispy salmon skin salad. My mother always
made it for us and unless I go to a restaurant don't usually have it.
Such a great salad for summer and has so much to it.
Thank you for the recipe.
The recipe I write about is a Japanese staple food served with eel
and some very lovely sea urchin roe.
Perhaps you have not had this. Any really good Japanese restaurant
serves this.
There is a lot of preparation as you have to dry the skin in the sun
first just like you dry salmon whole. That may take several days and
then soaking it etc. I just don't have the complete recipe. Guess I
will have to pull out my Japanese language cooking books.
Kilty

KARI KARI SAMON NO SARADA

http://oishii-web.hp.infoseek.co.jp/.../karikarie.htm

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"Dontspamme" wrote in message
...
Alan wrote:
On Mon, 17 May 2004 19:06:52 -0700, Dontspamme
wrote:


Greetings all,

I need the recipe for crispy salmon skin salad. My mother always
made it for us and unless I go to a restaurant don't usually have it.
Such a great salad for summer and has so much to it.
Thank you for the recipe.
The recipe I write about is a Japanese staple food served with eel
and some very lovely sea urchin roe.
Perhaps you have not had this. Any really good Japanese restaurant
serves this.
There is a lot of preparation as you have to dry the skin in the sun
first just like you dry salmon whole. That may take several days and
then soaking it etc. I just don't have the complete recipe. Guess I
will have to pull out my Japanese language cooking books.
Kilty

Tiger Lily wrote:
KARI KARI SAMON NO SARADA

http://oishii-web.hp.infoseek.co.jp/.../karikarie.htm

Also a nice recipe for Mushi Inari there.

The salmon recipe looks strange as garlic is not used nor us rosemary
used. Strange.
Thank you,
Kilty