Two-way salmon salad

Using everything is fun.

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• Best for: lunch, serves 4-6

• Difficulty: easy

• Time: 1 hour

• If you like this, try... Greek salad with herbed tofu feta

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Have you ever had crispy salmon skin? You might have tried it in sushi, or just enjoyed it in a broiled salmon recipe. 40 years ago, the idea was unimaginable in the U.S. My grandfather took my Dad along on his visits to the city's Jewish delis to accumulate pounds of skin stripped from huge fish destined for smoking, which the two would take back to the family restaurant. For this recipe, you will be using slow roasted salmon and its separately-broiled crispy, salty, delicious skin to create an impressive salad.

Ingredients

4-6 salmon filets, approx 3 pounds total

1/4 tsp red pepper flakes

4 tablespoons unseasoned rice wine vinegar

Kosher salt

ground black pepper

5 tbsp olive oil, divided

2 tbsp lemon juice

Approx 2 12-oz bags of butter lettuce or lettuce/radicchio/endive salad mix, enough for 4-6 salad bases

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First...

Preheat oven to 300°F. Place salmon on foil on a rimmed baking sheet and use 1 tbsp oil to rub over each side. Season all over to taste with black pepper, salt, and 1/4 tsp. red pepper flakes.

Arrange skin side down and roast 20–25 minutes. (Fish should be opaque throughout and just able to flake.) Let cool down for 10 minutes, and preheat the broiler.

Remove filets from the pan using a spatula, placing on a separate plate and leaving the skin behind.

Place salmon in the fridge.

Then...

Carefully remove the skin from the pan, flip it over so the scales are on top, and place back on the foil.

Season with salt and pepper to taste.

Broil on high for 5-6 minutes, until golden and crispy. You can flip them again and broil the other side for 1-2 minutes for extra crispiness.

Then...

Separate greens into bowls.

Mix the lemon juice and remaining 4 tbsp olive oil. Separate mixture between the salads and toss.

Add more black pepper to taste.

Finally...

Top each salad with a salmon filet. Drizzle with olive oil and salt if desired.

Add the crispy skin to the salad. (Will be much less skin than pictured.)

Serve.