Crispy Fish Skin Salad

Crispy Fish Skin Salad is a delightful combination of crunchy fish skin and fresh vegetables, dressed in a tangy soy and sesame vinaigrette. This dish offers a satisfying texture and a burst of flavor, making it a perfect healthy seafood option.

Ingredients

• Fish skin - 200 grams
• Mixed salad greens - 100 grams
• Cucumber - 1 medium, thinly sliced
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, thinly sliced
• Green onions - 2, chopped
• Sesame oil - 1 tablespoon
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Honey - 1 teaspoon
• Salt - to taste
• Pepper - to taste
• Sesame seeds - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Lay the fish skin flat on a baking sheet lined with parchment paper and season with salt and pepper.
3. Bake the fish skin in the preheated oven for 15-20 minutes or until it is crispy and golden brown.
4. While the fish skin is baking, prepare the salad by mixing the salad greens, cucumber, carrot, red bell pepper, and green onions in a large bowl.
5. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey to create the dressing.
6. Once the fish skin is crispy, remove it from the oven and let it cool for a few minutes before breaking it into bite-sized pieces.
7. Drizzle the dressing over the salad and toss to combine.
8. Top the salad with the crispy fish skin and sprinkle sesame seeds before serving.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 55 mg
• Total Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• Rich in omega-3 fatty acids from fish skin, promoting heart health.
• High in protein, supporting muscle growth and repair.

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