Recipe: Crispy Salmon Skin and Charred Baby Bok Choy Salad [with video]
By Sarah Scheffel
on June 5, 2018
If you typically throw away the skin from your salmon, stop right now: It's delicious crisped up on the grill, thinly sliced, and served atop warm baby bok choy dressed in a zesty vinaigrette.
This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra. Visit our recipe hub for the complete collection, which will be growing throughout the season.
Crispy Salmon Skin and Charred Baby Bok Choy Salad
If you typically throw away the skin from your salmon, stop right now: It’s delicious crisped up on the grill, thinly sliced, and served atop warm baby bok choy dressed in a zesty vinaigrette. While the grill’s hot, why not add the skinless salmon fillets to the rack and serve them as the main course?
- 2 skin-on salmon fillets, (at room temperature)
- Olive oil, (as needed)
- Salt and freshly ground black pepper
- 1–2 heads baby bok choy, (halved lengthwise, cores left intact, patted dry)
- 4–5 fresh basil leaves, (cut into very thin ribbons)
- 1–2 teaspoons roasted sesame seeds
- Chive blossoms (for garnish (optional))
- Squeeze of fresh lemon juice
Champagne vinaigrette with scallions
- 2–3 scallions, (white parts only, thinly sliced)
- 1 tablespoon champagne vinegar ((we used O Citrus Champagne Vinegar))
- 1 teaspoon whole-grain mustard, (preferably flavored with grape must)
- 1 teaspoon lemon zest
- Squeeze of fresh lemon juice
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- Preheat a grill to medium-high heat.
- Place salmon fillets skin side down on a cutting board. Using a sharp knife, carefully remove skin from each fillet in a single piece (you want just a little bit of flesh attached). Coat skins on both sides with olive oil and season with a pinch of salt. Grill skins until crispy on both sides, 5–7 minutes. (Keep an eye on them to make sure they don’t burn.)
- Evenly coat bok choy with olive oil and season with salt and pepper. Cook on grill until charred, 3–4 minutes. (The bulb end takes longer to cook, so take care that the leaves don’t burn in the meantime.)
- Meanwhile, make vinaigrette: In a bowl, whisk together scallions, vinegar, mustard, and lemon zest and juice, then slowly add olive oil, whisking until emulsified. Season with salt and pepper to taste.
- Plate charred bok choy. Cut crispy salmon skin into thin strips and sprinkle them on top. Drizzle with champagne vinaigrette, scatter basil and sesame seeds over the top, and garnish with chive blossoms, if available. Finish with a squeeze of lemon.
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