Blackened Salmon-Skin Chopped Salad

Alaskan Copper River King Salmon was selling at our nearby market for $40/lb. The local Whole Foods fishmonger told me that their store was not carrying Copper River this year because it was too expensive. Luckily we discovered another fabulous source for King Salmon (aka Chinook): Youngs Bay, Oregon. Copper River King Salmon is still a treat, the world’s finest salmon, the ultimate fish luxury due to its very high oil content stored for the long journey in pristine icy waters. But the less expensive Youngs Bay does come in a very close second…

This past Saturday I shared a recipe for a steamed filet of Salmon with Meyer Lemon Cream. Before steaming a filet, the skin must be removed. Here, the skin removed from that filet is made into a spicy crunchy chopped salad. Youngs Bay Chinook may be less expensive, but it’s not cheap, so we don’t want to waste any bit of it!

I like to leave some meat attached to the skin, between a quarter to a half inch. Make certain there are no scales still attached to the skin, then with a sharp knife, slice the skin into bite-sized strips. Season the strips with Cajun spices.Try Paul Prudhomme’s Seafood Magic. Or you can make you own blend:

• onion powder
• black pepper
• white pepper
• salt
• thyme
• ground annatto seed
• paprika
• sage
• rosemary
• ancho chili powder

The seasoned salmon should sit for about 15 minutes to let the flavors infuse the fish.

Do you remember back in the 80’s when his famous Blackened Redfish was on almost every restaurant menu? That’s a recipe that still ROCKS!

Heat a non-stick skillet over high heat. Add olive oil, then add the salmon strips skin side down. Adjust the heat to medium-high and cook until the skin is crispy, then flip the pieces to briefly cook the meaty side.

Turn off the heat. Add a generous dash of red wine vinegar. Then immediately pour the salmon and juices over baby spinach leaves.

The warm zippy “vinaigrette” will season and wilt the spinach leaves.

Add chopped nuts and vegetables of your choice. We added toasted walnuts (another excellent source of omega-3), Belgian endive hearts, and cherry tomatoes. A sprinkling of chopped fresh parsley from the garden gave a bright note of flavor.

My Picks for Similar Flavors in Another Dish:

Asian-style:  Salmon & Salmon Skin Spinach Salad, Miso Chile Lime Dressing
High in Omega-3’s: Omega- 3 Salad with Crispy Skin
A smokin’ hot way to cook prime rib:  Cajun Prime Rib

Salmon skin aficionados: Please share your recipe or links in the comment section!