Introduction: Salmon Skin Bibimbop

Picture of Salmon Skin Bibimbop

Cooking salmon with the skin on helps keep the tasty oils in the flesh, but you can also take the skin off and make a sort of crispy "fish" bacon.

Step 1: Separate Skin From Flesh

Picture of Separate Skin From Flesh

Lay the fillet flat on the table and run the knife between the flesh and skin.

Step 2: Cut Into Slices and Bake

Picture of Cut Into Slices and Bake

Cut your skin into slices, lay them on a tray and rub a little sesame oil on them. Sprinkle some red chili flakes and seaweed salt onto them. Bake in oven at 350 degrees until they are crispy. About 20 minutes.

Step 3: Assemble

Picture of Assemble

Bibimbop is a food tradition from Korea. Basically it's a rice bowl that combines steamed rice, vegetables and meat. There's no wrong way to do this. Merely put in a bowl, and top with an egg-here, I cooked eggs in a sous vide machine. (Don't hate me.) But poaching or frying work well also. I also added seaweed kimchi, the crispy salmon skin and a small dollop of salmon roe, or ikura. Sprinkle with gomasio to finish it.

Comments

greintsma (author)2015-02-26

Adopt me! or at least make me your apprentice! Great Instructables!

seamster (author)2014-09-30

Nicely done. Thanks for sharing this!

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