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!
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
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.
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.