Salmon Bowl
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Crispy skin salmon with a teriyaki-hoisin-whatever-bottles-of-sauce-we-have-in-the-fridge-door glaze. Rice, diced cucumber, sliced avocado, and an unnecessary amount of green onion. Topped with a bottle of sriracha mayo I bought for a creamy element in case the avocado was sketchy.
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C Cooking shared this topic
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Crispy skin salmon with a teriyaki-hoisin-whatever-bottles-of-sauce-we-have-in-the-fridge-door glaze. Rice, diced cucumber, sliced avocado, and an unnecessary amount of green onion. Topped with a bottle of sriracha mayo I bought for a creamy element in case the avocado was sketchy.
Literally drooling onto my keyboard YOUR RICE EVEN LOOKS PERFECT
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Crispy skin salmon with a teriyaki-hoisin-whatever-bottles-of-sauce-we-have-in-the-fridge-door glaze. Rice, diced cucumber, sliced avocado, and an unnecessary amount of green onion. Topped with a bottle of sriracha mayo I bought for a creamy element in case the avocado was sketchy.
TIL some people eat the skin… I even skip eating chicken’s skin
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Crispy skin salmon with a teriyaki-hoisin-whatever-bottles-of-sauce-we-have-in-the-fridge-door glaze. Rice, diced cucumber, sliced avocado, and an unnecessary amount of green onion. Topped with a bottle of sriracha mayo I bought for a creamy element in case the avocado was sketchy.
Looks delicious! I like the pops of color the mayo and avocado lend to the dish. I started making a similar dish recently, except I marinated the salmon for ~3 hours in 1 part sake, 1 part soy sauce, and 3 parts mirin. Drizzling the remaining marinade from the pan over the salmon/rice makes it divine, but it does look a little plain by itself. Might follow your example and add some colorful sides!
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I was wondering the same… Like why is the skin on top. Then I re-read the title…
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I was wondering the same… Like why is the skin on top. Then I re-read the title…
I had wasabi flavored salmon skin yesterday, from a little bag similar to how potato chips are sold. It was crispy, salty, spicy; nothing fishy about it.
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As long as it’s crispy, it’s good!
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It varies between fish whether or not you want to keep the skin on while cooking. Some just turn to rubber if you try to sear them. Salmon skin comes out a bit like crispy chicken skin. It adds some nice texture and meaty flavor. But everyone’s got their own preferences.
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Looks delicious! I like the pops of color the mayo and avocado lend to the dish. I started making a similar dish recently, except I marinated the salmon for ~3 hours in 1 part sake, 1 part soy sauce, and 3 parts mirin. Drizzling the remaining marinade from the pan over the salmon/rice makes it divine, but it does look a little plain by itself. Might follow your example and add some colorful sides!
That sounds excellent! This was just a quick weeknight ad-lib. I’ve been traveling a lot lately and was craving something fresh. If I had a bit more time I might have swapped out the green onion for some pickled shallot to give it more color variety.
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Crispy skin salmon with a teriyaki-hoisin-whatever-bottles-of-sauce-we-have-in-the-fridge-door glaze. Rice, diced cucumber, sliced avocado, and an unnecessary amount of green onion. Topped with a bottle of sriracha mayo I bought for a creamy element in case the avocado was sketchy.
This looks amazing!
Also, there is no such thing as an unecessary amouny of green onion. I will not be taking follow-up questions.
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I die inside when I see people peel off perfectly good fish skin lol. Like dude don’t waste, give that deliciousness to me
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Here in Korea (and I think China too) you can buy seasoned deep fried fish skin in big bags which people use as a snack similar to how people eat potato chips in the west. Sometimes it’s also used in cooking to get in some texture and umami.
