This recipe utilizes the most unused part of the fish to further show respect to your ingredients and to generate extra income to justify the additional cost of sustainable seafood.
Ingredients:
- 1 whole salmon skin (Sockeye or Chinook)
- 7 oz soy sauce
- 5 oz maple syrup
- 3 oz Sake
Instructions:
- Descale the salmon skin entirely before fileting. When removing the skin, after portioning, try to leave about 0.5 cm of flesh attached.
- Portion the skin into about 10-cm pieces (about half the length of a piece of nori).
- Mix the soy sauce, maple syrup and sake in a bowl.
- Add the portioned skin to a container and cover with the marinade.
- Gently massage the marinade into the skin, cover and leave overnight.
- Place the marinated skin on a sheet pan covered with parchment.
- Roast the skin at 350˚F for two minutes, then let it finish cooking with residual heat.
Make the sushi:
- Heat two pieces of salmon skin under the broiler for two minutes.
- Cut the skin into 3 or 4 horizontal pieces.
- Make a roll with the salmon skin, cucumber and pickled carrot.
