Salmon Skin Crunch Chilli Crisp

You know what pairs really well together? Salmon skin haters and ME.

Because then I get to live my dream of making Salmon Skin Crunch Chilli Crisp.

If you are also the person that snags your friend’s of partner’s abandoned salmon skin leftovers off their plate: you and I are the same.

It’s a running theme here that I love food with a little bit of crunch. And that’s why I figured it would be a great addition to a chili crisp.

Because there is fish in this, it is best stored in the fridge. I would consume within 2 weeks of making, which is why this is a relatively small batch recipe.

Let’s make it.

Salmon Skin Crunch Chili Crisp

20g whole chillies (try using 2 different varieties for more flavour)
1/2 tbsp mushroom powder
1/2 tsp salt
1/2 tbsp soy sauce
2 tsp sugar
1/2 tsp MSG
1/2 tbsp light soy sauce
25g chopped almonds
1 star of anise
1 piece of dried tangerine peel
130ml grapeseed oil or peanut oil
5 cloves garlic
1 shallot
4x6” piece of salmon skin
25g chopped almonds (or peanuts)
1 tbsp toasted sesame seeds

To start: Remove the stems and seeds from your whole chilis. Discard the seeds.

Place the chillies, star of anise and dried tangerine peel in a spice grinder/ coffee grinder. Blitz until they become a coarse powder.

Place the mixed spice powder in a medium sized heat proof bowl.
Add the mushroom powder, salt, sugar, MSG, soy sauce and almonds to the bowl.
Set it aside while you prepare the crunchies!

Prepare your garlic and shallots by thinly slicing with a mandolin.

Using a mandolin will provide even thickness, making the frying process easier to nail timing wise. If you are confident in your knife skills- you can slice them by hand too!

Add your sliced garlic to a cold stainless steel pan. Add your oil and turn the heat up to medium. Slowly start frying the garlic until they start to turn a golden colour. Keep a close eye on them, when they look to be just about done, remove them from the heat. Pour them into a strainer with a bowl underneath to catch the oil.

Spread the garlic out onto a paper towel to allow them to cool down and dry out.

Repeat the above process with the shallots, reusing the oil from the garlic. (Note: I find I get a more even colour if I double fry the shallots. Once to just tan. And a second time to lock in the final golden brown)

Same as with the garlic, remove the shallots from the oil by pouring them into a strainer, catching the oil in a bowl underneath.
Place the fried shallots out onto a paper towel and allow them to cool/ crisp up.

Prepare your salmon skin by removing any remaining meat. Scrape the skin with the back of your knife until just the skin remains. Make sure there are no scales on the other side.

In a large stainless steel pan, place the salmon skin—skin/scale side down in the pan. Turn the heat up to medium and slowly allow the skin to cook. Use a spatula, burger press , or weight— press on the skin to allow full contact with the pan.

After 5 minutes, check to see the colour of the skin. When it’s crispy, flip the skin to the other side. Cook until golden brown, and remove from the pan. Allow it to cool before breaking into smaller pieces.

Making the oil: Place the saved oil from the garlic and shallot frying, back into a saucepan. Place over medium high heat and bring to 325 degrees.

Pour half of the the hot oil into the heatproof bowl with the chilli powder. Put the oil back into the heat and bring it up to 350 degrees.

Pour the remaining oil a second time over the chilli powder. Once the bubbles settle down, give it a stir to combine.