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Title: Broiled Salmon Skins for Sushi
Categories: Japanese Fish Bbq Salmon
Yield: 4 Servings
| Salmon | ||
| Soy sauce |
Broil the salmon (skin on) as you normally would. I ocassionally baste with a little butter. When it's ready to eat, carefully remove the skin using a very sharp knife. It's ok if a little meat sticks to the skin. Next, attempt to dice the skin in long threads. Do your best. This is the hard part.
Lay the threads on some tin foil and broil, lightly basting ocassionally with good quality soy sauce. KEEP your eye on the threads so they don't burn. You want them brown and crunchy, not black; also, if you have a toaster oven to do this, use it instead of your oven. It affords better visibility and control.
When the skin's ready, add some matchstick sized slices of daikon and roll. Makes a terrific hand roll or maki.