Salmon & Salmon Skin Spinach Salad, Miso Chile Lime Dressing

Wild King Salmon Filet & Crispy Salmon Skin
Baby Spinach
Black & White Sesame Seeds
Bonito Flakes
Kizami Nori
Miso Chile Lime Dressing

My Citrus Salad Tree was planted a year ago. The first fruit to ripen is the Bearss Lime Tahiti Seedless, also known as a Persian Lime. This is a citrus tree that has 5 varieties of fruit grafted onto one trunk. In addition to the Persian Limes, there are Valencia Orange, Honey Mandarin, Late Lane Navel, and Minneola Tangelo (a cross between grapefruit and tangerine).

Each arm is tagged.
I’m using the Persian Lime in this dressing.
Cannot wait for the rest of the fruits to ripen!

Miso Chile Lime Dressing:

  • 2 t. Miso (shiromiso, white soybean paste)
  • 1/2 c. Toasted Sesame Oil
  • 2 T. Seasoned Rice Wine Vinegar
  • 2 t. Soy Sauce (low-sodium)
  • 2 T. Fresh Lime Juice
  • 2 t. Red Chile Pepper Flakes
Whisk all ingredients together. Miso dressing is one of my favorites, I like to make different versions for different salads. In this version I substituted white miso for red, lime juice for lemon, and red chile flakes for ginger. My original recipe here.

Buy Fresh Wild King Salmon filet with skin on. Rinse under cold water and pat dry with paper towel. Slice off the skin leaving about a half inch of meat attached. Toss with salt and pepper.

Separate the dressing; one part for salad,  one part for marinade. Marinate the filet.

Place salmon skin slices (skin side up) and filet on a broiler pan. Broil under high heat for about 8 minutes until the skin is crispy and the filet is just cooked.

Toss the warm crispy salmon skin slices with baby spinach and miso chile lime dressing.

Sprinkle with black and white sesame seeds, bonito flakes (shavings from dried smoked bonito, a type of tuna) and kizami nori (roasted shredded seaweed). Top with salmon filet.

The spinach wilts slightly amidst the crispy skin and warm filet. Really enjoyed the different textures and bright flavors here. I’m looking forward to creating more citrus-based dressings as the fruits on my Citrus Salad Tree ripen! Please let me know if you have an interesting recipe using any of the fruits mentioned above.

30 thoughts on “Salmon & Salmon Skin Spinach Salad, Miso Chile Lime Dressing”

  1. Lory Lynn, where or where can I get that tree? Loved this recipe, especially the addition of bonito flakes and… You know how to please. Thanks.

  2. I LOVE salmon skin. I always get it in sushi form whenever I go out. The dressing sounds absolutely delicious, too. I need to get me some miso ASAP! Anther great dish. Really simple and healthy, too. Yum!!

  3. What a great citrus tree! And how exciting that the first fruit ripened… Can't wait to see what you'll do with the other four types of fruit once they are ripe…

    The dish looks amazing and the flavors sound wonderful.

  4. We just came back from a 10 day vacation to a flooded family room, so I have not had the time to do much cooking. Looking at your last few recipes was a joy. Some of my new cookbooks were flooded and I am trying to save them by placing cornstarch between the pages – do you have a better idea? I show the pictures of the flood in Georgia on my blog. The sun is back finally.

  5. You are so lucky to have Persian Limes growing in your garden. I have Mexican Limes. They are still small though!!!

    The recipe looks delicious!

  6. This is a really salmon dish, salmon skin in a salad…yummie, love the dressing with miso as well, everything look just so tasty.

  7. Beautiful!
    I have never seen a citrus tree like that~~ so Californian!
    I cant' wait to see the other treats that come from it.

  8. Wow – what a gorgeous healthy meal. It is so pretty – art on the table and packed with goodly ingredients. Lovely! And now want some…

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