So I was at the grocery store today and I noticed that they sell wild alaskan salmon portions without skin. Since I am assuming that they skin the fish themselves, I just thought about asking them to save the skin for me. Would salmon skin be a good source of omega 3s? Since they probably throw it away anyways, I'm thinking that it might be a good free source of omega 3s. I was thinking about making sort of a "salmon skin bacon." Has anyone does this?
I was introduced to a Japanese salmon skin salad this year and it was amazing, so definitely ask them to either save you the skins, if they're doing the filleting and skinning there, or ask for fish with skin on and do it yourself. If it's wild Alaskan then you've got some nice nutrients to take in.
All you would need to do is cut the skin into pieces/strips, and then pan fry or broil and you're good to go. Top salads, munch alone, use the crispy bits on top of cooked salmon or whatever else you want. I would definitely keep in the fridge whatever you don't use, tho.
A good dressing that would be awesome and a nice compliment to the skin + greens, maybe a little Daikon thinly sliced for extra crunch would be: coconut aminos, some fresh Ponzu if you have access to the fruit - or some lemon juice, a little sesame oil, some salt + pepper, a little fresh grated ginger. Add a little bit more fat if you need it. Toss with the greens, put the crispy salmon skin on top, and yum.
It does have lots of omega 3s since there is a layer of fat right below the skin that usually comes off with it. I've never heard of anyone making salmon skin "bacon", but I have seen (and tried) salmon skin maki rolls in Japanese restaurants so it's not without some precedence.
I've made salmon skin "bacon" -- we have it sometimes, crumbled over spinach. Pretty yummy, actually, as long as the salmon have been scaled before they've been skinned.
Chances are pretty good that you won't get it for free -- but you'll probably be able to get it at a discount if you speak to the manager of the fishmongers.
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