Crispy Salmon Skin with Snow Peas and Spicy Mustard
I was thinking of this as a tapa. It’s flavorful, and it really goes great with a glass of wine, or a cocktail.
Sriracha chili paste
Fleur de sel
White wine vinegar
Start by making a quick sauce with Dijon mustard, a spot of honey (not too much), white wine vinegar, sriracha chili paste, a few drops of soy sauce (again not too much), a coulple of drops of olive oil, salt, and pepper.
Next, sautée your salmon skins (cleaned) in a bit of olive oil until cooked, then drain any excess oil on a paper towel.
Blanch or sautée your snow peas very briefly, then remove the peas from the pod.
Next, add a bit of your mustard sauce on top of each salmon skin, followed by snow peas, and julienned green onion.
Finish with a bit of fleur de sel, serve and enjoy.