Crispy Salmon Skin Wrap with Wasabi Mayonnaise

The usual breakfast wrap has bacon or sausage, together with scrambled eggs and hash browns. Since I had salmon skins leftover from the Crispy Teriyaki Salmon Skin meal, I replaced the pork with the salmon skins. With the addition of wasabi mayonnaise and shiso leaves, this made for a yummy Sunday brunch dish.

The ingredients listed below are enough for two wraps. The recipe scales nicely if you need to feed a larger crowd.

Crispy Salmon Skin Preparation Ingredients

2 Salmon Skin pieces, scaled and any remaining bones removed

½ tsp. Kikkoman Teriyaki Marinade & Sauce

¼ tsp. Sesame Oil

Oil and salt for broiling

Wasabi Mayonnaise Preparation Ingredients

3 Tbs. Mayonnaise

1 tsp. Wasabi Powder or Paste

1 tsp. Lemon or Lime Juice

Scrambled Egg Preparation Ingredients

5-6 Eggs

2 Tbs. Milk

½ tsp. Black or White Pepper or both

½ tsp. (or to taste) Salt

1 tsp. Sesame Oil

Oil for frying

                         

Hash Brown Preparation Ingredients

½ cup frozen Hash Browns or Potatoes O’Brien

½ tsp. (or to taste) Salt

Oil for frying

Other Ingredients

2 10-inch Flour Tortillas

1-2 stalks Shiso Leaves.

Crispy Teriyaki Salmon Skin Preparation and Broiling

1. Remove any scales and bones from the salmon skin (see notes).
2. Add the Kikkoman Teriyaki Marinade & Sauce and the sesame oil to the salmon skins and marinade for 10 minutes. You only want to use a small amount of liquid to flavor the salmon. This step can be omitted if you want to eat the salmon skins without any marinade. You can wash the shiso leaves and make the wasabi mayonnaise while the salmon marinates.
3. Remove any excess liquid before putting the salmon skins, skin side up, in aluminum foil for broiling. Oil both sides of the salmon skins and place the skin side up on the aluminum foil. The oil prevents the fish side from sticking to the aluminum foil and to help skin side to crisp (see notes). Salt the skin side to further ensure crisping.
4. Broil the salmon skins in a toaster or regular oven until the skins are crispy, approximately 10-15 minutes (see notes). The salmon skins can be kept warm in the oven while you prepare the rest of the ingredients.

Herb Preparation

1. Wash the shiso leaves, pick the leaves from the stalks, and then set aside.

Wasabi Mayonnaise Preparation

1. Put the mayonnaise, wasabi powder or paste, and the lemon or lime juice into a small dish.
2. Mix the ingredients for the wasabi mayonnaise and set aside.

Scrambled Egg Preparation

1. Break the eggs into a mixing bowl.
2. Add the milk, white or black pepper, salt, and sesame oil to the eggs.
3. Scramble the ingredients vigorously until thoroughly mixed and set aside.

Tortilla Wrap Preparation

1. Warm and slightly brown the side of each tortilla over an open stove burner or warm the tortillas in the microwave oven. Set aside the tortillas and keep them warm.

Scrambled Eggs Cooking Instructions

1. The scrambled eggs are cooked first, starting with a cold wok or non-stick pan.  Heat the pan for 1-2 minutes over low-medium to medium heat before adding the oil and then the egg mixture to the pan.
2. The technique for making fluffy scrambled eggs is to move the egg mixture with a spatula to create fluffy curds over low-medium to medium heat in the pan.
3. Once a skin starts to form on the pan, remove the pan from the heat. Once off the heat, continue moving the egg mixture with a spatula to create more curds using the residual heat in the pan. Return the pan back to the heat once curd formation slows or stops.
4. The on-the-heat, off-the-heat steps are repeated, all while moving the egg mixture with a spatula to create fluffy curds, until the eggs are scrambled completely. The scrambled eggs will still look slightly wet when done.
5. Set aside the completed scrambled eggs and keep them warm.

Hash Browns Cooking Instructions

1. Heat the pan over medium-high to high heat before adding oil and then the frozen hash brown or Potatoes O’Brien to the pan.
2. Once the potatoes are browned, set aside and keep them warm.

Wrap Assembly Instructions

1. Place one of the tortillas on a plate and spread some of the wasabi mayonnaise on the tortilla.
2. Layer some of the shiso leaves onto the tortilla.
3. Put one of the crispy salmon skins on top of the shiso leaves.
4. Place one-half of the scrambled eggs onto the crispy salmon skin.
5. Place one-half of the cooked potatoes onto the scrambled eggs.
6. Fold the tortilla to enclose all the ingredients.
7. The completed wrap can be placed into a microwave oven for about 30 seconds to warm. Don’t microwave the wrap too long or the salmon skin will lose its crispiness.

Notes

1. Salmon skins are not the prime pieces of the fish. The salmon skins I buy are not scaled and are usually free of any bones. Scaling the salmon skins is the most work in this recipe. If you can get the skins already scaled, that’s great, otherwise get to work!
2. Forgetting to oil and salt the salmon skin will lead to the salmon sticking in places on the aluminum foil and the skin not being as crispy as it could be. The salmon skin without the additional oil and salt would burn before getting very crispy. So don’t forget!
3. My toaster oven does not have a broil setting and the quantity of salmon skins for this meal does not warrant using the regular oven. For this batch, I used the highest temperature (470⁰F) setting in oven mode for about 10 minutes to crisp the salmon skins. Just be sure to watch the skins so that they don’t burn. The salmon skins are crisp when the skin starts to blister and you’ll start to hear popping sounds.