Meals & Recipes: Crispy Salmon Skin & a Side Fruit Salad

Wild sockeye salmon, with roasted bell peppers, and crisped (burnt) salmon skin, and a side salad.

Wild Sockeye Salmon. Start with wild salmon. I’ve been enjoying frozen wild sockeye salmon from Whole Foods or Sprouts (grocers closest to me), or fresh wild Sockeye from Trader Joes. Preheat the oven to 425. Lightly coat a baking sheet with olive oil and a few pinches of salt. Place the salmon skin side down. In a bowl mix 1 tbsp of: honey dijon mustard, Primal buffalo sauce, Sweet Baby Rayss Hot Sauce, and stone & ground mustard. Sprinkle 1 pinch of: salt, black pepper, onion powder, and 1 garlic powder on the filet side. Spread mustard evenly throughout the filet. Cook for 8 - 10 minutes. 

Salmon Skin. Remove the salmon skin after baking. Bring a pan to high heat. Add the salmon skin, make sure it’s laying flat. Flip every few minutes until crisp and it doesn’t bend when you pick it up.

Peppers, Garlic and Onion. Bring a pan to medium-high heat. Chop 1 slice of onion, 2 cloves of garlic and 1 jalapeño pepper. Add to the pan with 1 tbsp olive oil and two pinches of salt. Cut out the core of three peppers (red, yellow and orange) and slice into 1/8 inch strips. Toss in a bowl with 1 tbsp olive oil and 2 pinches of salt. Add to the pan once the onion, garlic, jalapeño combination starts to give off an aroma. Cook for 15 - 20 minutes depending on how you like your peppers, flipping every 5 minutes.  

Assemble. Add a filet of salmon. Add a handful of pepper. Add salmon skin. Drizzle lightly with olive oil over the whole dish. Sprinkle with 2 pinches of sea salt.

Side Salad. Add a handful of arugula. Two handfuls of blueberries. One handful of raspberries. Half a handful of pepitas. One slice of chopped red onion. Drizzle with olive oil, red wine vinegar and two - three pinches of sea salt.

Buon Appetito!!