Recipe: Coconut Aminos & Yuzu Salmon with Crispy Salmon Skin Salad
Since I took a little break to deal with some Sjögren’s symptoms, I thought a bonus Friday recipe would be a nice treat to go with Thursday’s deep dive. I whipped up this Yuzu Salmon Salad, which was so delicious that I just had to share it. But you could easily pair it with sushi rice, vegetables, or anything else.
I finally tried the viral crispy rice salad, and I have to admit, as someone with weak teeth due to Sjögren’s dry mouth, I wouldn’t recommend it. It was fine as an addition to the salad, but not mind-blowing enough to risk hurting your teeth, in my opinion. The rest of my salad was pretty straightforward: romaine, butter lettuce, Swiss chard, carrots, cucumber, and crispy salmon skin.
The best part was the slightly crispy yuzu rind pieces on top of the fish. Instead of a dressing, I just drizzled a little olive oil on top.
Coconut Aminos & Yuzu Salmon:
2 salmon filets
Marinade:
1/2 cup of coconut aminos (if you need a gluten-free and soy-free option, otherwise soy sauce or tamari will work)
1 tablespoon of sesame oil
A dash of ginger powder or freshly grated ginger
2-4 teaspoons of yuzu marmalade
1 teaspoon of rice wine vinegar
Salt to taste
For the salmon:
Mix the marinade ingredients and let the salmon sit for 20 to 30 minutes, making sure it is fully coated. You may need to ladle the marinade over the salmon a few times or flip the salmon.
Air fry or bake at 400 degrees Fahrenheit (204 degrees Celsius) until the internal temperature of the salmon reaches 145 degrees Fahrenheit (63 degrees Celsius). If you prefer your salmon a little more tender and silky, aim for 125 degrees Fahrenheit (51 degrees Celsius). In my oven, air frying at 400 degrees Fahrenheit for about 8-9 minutes is perfect, so keep a close eye on your fish.
Happy tasting!