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Crispy Salmon Skin Tofu Salad

In the islands, we all have a liking to all things salty and fried crispy. Why not salmon skin. A dish you will find at every sushi bar; it has become a favorite of mine.

 

Served over a refreshing salad of silken tofu and bright daikon sprouts with a light and citrusy dressing. You will enjoy this as a meal!


Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 15 minutes | Ready In: 35 minutes
Ingredients: Print   Add to cart
US Metric

6 oz. skin on salmon fillet
1 T. sea salt
½ tsp. freshly ground black pepper
1¼-1/2 c. cornstarch, as needed
Vegetable oil for frying
1 (8 oz.) blk. silken tofu
1 (4 oz.) pkg. daikon sprouts, roots removed
½ small Maui onion, thinly sliced
Dressing:
6 TB Aloha shoyu
4 TB lemon juice
2 TB sesame seed oil
freshly ground black pepper


Cooking Process:

On work surface; using a very sharp knife; filet fish from skin, leave a thin layer of fish on the skin. Slice skin into ¼-inch thick slices. In a mixing bowl; toss skin and fish with salt and pepper. Set aside 10-15 minutes. In a mixing bowl; combine dressing ingredients. Set aside. In a separate bowl; toss together sprouts and onion. Pat salmon and skin lightly with paper towels. Toss lightly with corn starch. In a skillet over medium high heat; fry salmon and skin in oil.

how to serve:

For service: place tofu onto serving platter. Optional to cut tofu into cubes. Toss sprout mixture with dressing as desired. Place onto tofu. Top with salmon and skin. Serve remaining dressing on the side. Serves 2-3.

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