Skin On or Skin Off? Salmon Revisited

whole salmonWhile 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!

 

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About tossingtheswissaround

I have been obsessed with food since I can remember. I grew up watching the Frugal Gourmet and Julia Childs in black and white repeats on TV. I made an elementary version of veal parmesan when I was all of 8 years old and even concocted a homemade version of vomit to drizzle along the hallway and oh-so-carefully in the bathroom so I could get of school whenever I wanted. Dad never caught on but I eventually came clean about that vomit recipe. About two years ago. My skills have greatly improved and my obsession has only deepened as the years go by. In the mornings, I ask my co-workers what’s for lunch, what they ate last night and what is on the menu tonight. I groan when I eat almost anything I like because I can barely contain my excitement. Because, well, because it’s food! I was technically trained and once worked as a formal chef but physically that takes its toll so I joined the much less strenuous, albeit entertaining, world of HR. Food is still at the forefront of my mind as I continue to cook and love all things food. Enjoy!
This entry was posted in fish, food, healthy, salmon and tagged , , , . Bookmark the permalink.

2 Responses to Skin On or Skin Off? Salmon Revisited

  1. trina says:

    Being the lazy chef that I am, I have always cooked it skin-on and never really thought to take it off first. It makes sense that you would, but still… I never tried it. Seems to me that EVERY. SINGLE. TIME I’ve cooked salmon at home, it’s been AMAZING. – Guess that could be because I’ve left the skin on. 🙂

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