I feel like I have been holding out on everyone. The few times I made the salmon crudo misto, it seemed like such a huge waste to toss out the salmon skin.  There was still a lot of meat on it too. The last time I made it, I put it aside, seasoned it with salt and pepper, heated up some oil in a skillet and rendered it down into crispy perfection. Before seasoning it, pat it dry with paper towels and make sure it is scale free. In Japanese food, the salmon skin roll is a popular sushi handroll.  I have never really ordered it because I stick to raw fishes when I got for sushi, but have tried it and it is quite tasty. 

  
This is what I call salmon bacon.  Once the skin is rendered down and crispy, you can eat it like bacon, alone, or top salads with it.  It’s salty and fatty and will melt in your mouth. yum. Try topping it with some of the sweet sauce usually reserved for eel (unagi) or sprinkle some sesame seeds or fumikake (seaweed sprinkles) on it. Though not the healthiest treat, it’s probably a little better for you than real bacon. But that’s splitting hairs. 

  
It can be used in a similar way the real stuff is used, to add crispy, saltiness to an otherwise not so exciting salad.  Here, I topped a salad of frisée and fresh garbanzo beans with some of the crispy delight. I wonder if it would work to wrap enoki mushrooms and scallions with it…