Fresh raw salmon combined with cucumber, green apple and capers with savoury bites of crispy salmon skin tied together with tangy yuzu vinaigrette. An easy and utterly refreshing sashimi salad with crispy salmon skin recipe to get your taste buds moving.
Remove salmon skin (but don’t throw away) and dice salmon into approx 1cm cubes. Set aside for assembly. If it is a warm day, place salmon cubes into the fridge to keep cool.
Preheat the oven to 220°C or 400°F, line tray with baking paper. Place salmon skin with the scale side up on the oven tray. Sprinkle it with sea salt.
Roast salmon skin in the oven for 8-10 minutes or until golden and crispy. Remove from the oven and set to cool down.
Finely dice cucumber, green apple and red shallot.
Salad Dressing
In a small bowl, stir together yuzu juice, tamari and avocado oil. Add grated ginger and season with white pepper.
Add grated ginger and season with black pepper.
Mix well until combined.
Assembly
In a large mixing bowl, place salmon cubes, cucumber, apple, red shallot and capers.
Add yuzu vinaigrette and mix well together.
On individual plates, scoop salmon sashimi salad mixture onto plates
Scatter crispy salmon skin on top and serve.
Notes
Make sure raw salmon fillets are sashimi grade as this is essentially a raw salmon salad. Check with fishmonger if ever unsure.
If you prefer not to have skin, you can buy skinless salmon fillets and omit the crispy salmon skin from the salad.
Yuzu juice can be found bottled at large Japanese or Korean grocery stores. If you can’t find it, replace it with lime juice.
You can also serve this salad on one large plate for sharing versus individual portions. To share use a long rectangular plate, spread avocado mash along the length of the plate and tumble salmon sashimi salad on top. Then scatter crispy salmon skin and garlic chips on top.