Crispy Skin Salmon with Seaweed Salad and Ginger Dressing
I do enjoy seafood, mostly shellfish but I have never been a fan of salmon. I have tried many different preparations, but I just didn't care for it. That is until I started working here at Paleo on the Go. We use Scottish Salmon and it is delicious! The SeaVegi Seaweed Salad Mix is pretty cool too. It adds a lot of color and texture to the salad. And the crispy salmon skin...Yum!
Crispy Skin Salmon with Seaweed Salad and Ginger Dressing
Serves 2
- 1 pkg. Seasnax SeaVegi Seaweed Salad Mix
- Two 5 oz pieces of skin-on fresh salmon filet
- 2 tsp. Extra virgin olive oil
- ½ tsp.
Sea Salt Dressing:
- 2 tsp. Fresh ginger minced
- 2 tsp. Fresh lemon juice
- ¼ cup Avocado or extra virgin olive oil
- ½ tsp. Sea salt
- 2 Tbl. Coconut Aminos
Garnish:
- 2 Lemon wedges
- 2 Tbl. Chopped scallions
Prepare SeaVegi Salad according to package directions. Mix the dressing ingredients together and drizzle over the seaweed salad.
Heat a heavy pan, or grill until very hot. Drizzle olive oil on the fish to coat, the sprinkle all over with sea salt. Sear the salmon, skin side down until the skin is very dark, flip the fish over to sear the other side, gently removing the skin from the top facing side. Cook the skin on the grill or pan until it is crisp and the fat is rendered out. Cook the salmon filets to your preference.
Arrange the seaweed salad on two plates, top with a piece of grilled salmon, and a crispy salmon skin chip. Sprinkle with scallions and serve with a fresh lemon wedge.
