Salmon Salad topped with Crispy Salmon Skin

Ingredients:

• 2 salmon filets

• 1/4 cup red onion, minced

• 1/4 cup celery, finely chopped

• 1/4 cup edamame

• 1/4 cup dill, chopped

• 1/3 cup mayonnaise

• 1/2 lemon

• 1 teaspoon garlic powder

• Salt and black pepper to taste

Instructions:

1. Season the salmon fillets with salt and black pepper to taste.

2. Heat a skillet over medium heat and add a bit of oil.

3. Cook the salmon fillets skin side down for about 4-5 minutes until the skin is crispy and the salmon is cooked through. Flip and cook for an additional 2-3 minutes until the salmon is cooked to your desired doneness.

4. Remove from heat and carefully remove salmon skin from filets.

5. Preheat the broiler in your oven.

6. Place the salmon skin, skin side up, on a baking sheet lined with parchment paper.

7. Broil the salmon skin for 2-3 minutes until it is crispy and golden brown. Watch closely to prevent burning. Remove from the oven and set aside to cool.

8. Flake the cooked salmon fillets into bite-sized pieces and place them in a large mixing bowl.

9. Add minced red onion, chopped celery, edamame, and chopped dill to the bowl.

10. In a small bowl, whisk together the mayonnaise, juice from half a lemon, and garlic powder until well combined. Adjust the amount of lemon juice to taste.

11. Pour the mayonnaise dressing over the salmon and vegetable mixture. Gently toss until everything is evenly coated with the dressing. Adjust seasoning with salt and pepper if needed.

12. Break the crispy salmon skin into smaller pieces and place it on top of the salad for an extra crunch.

13. Serve the salmon salad immediately and enjoy!

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