While writing the previous post, it didn’t dawn on me to mention the salmon skin. For years I took painstaking measures to peel that bad boy right off the flesh. Come to think of it, the restaurants I cooked in all took the skin off their salmon, too. It was just something I never really thought about, removing it came naturally. Until one day. That day. I have no idea what compelled me to leave the skin on for whatever recipe I was diving into, but why I didn’t have the epiphany before that day, I’ll never know. It was as if the skies opened and the harpist played and oh.my.lordie. what a phenomenal piece of salmon that was. My life is forever changed in that tiny way, as I am now a converted skin-on kind of girl.
For those of you who normally remove the skin prior to cooking it, stop it right now. Just stop it! Leave the skin on and trust me. The difference in flavor, moisture, even lightness for me, is incomparable. I remember feeling like “what the hell was I thinking, all those years?” I admit I don’t go hog-wild and eat the entire skin, since the texture is not really my thing, but I take a nibble here and a nibble there, with every couple bites of the salmon. Now, I do not claim to be an expert in cooking, by any means. I am simply obsessed with the process and the results and really anything to do with either. The skin-on realization just proves to me that we just don’t know what we don’t know. And I am excited to know there is so much more to learn!