Salmon Skin Bibimbop

Cooking salmon with the skin on helps keep the tasty oils in the flesh, but you can also take the skin off and make a sort of crispy "fish" bacon.

Lay the fillet flat on the table and run the knife between the flesh and skin.

Cut your skin into slices, lay them on a tray and rub a little sesame oil on them. Sprinkle some red chili flakes and seaweed salt onto them. Bake in oven at 350 degrees until they are crispy. About 20 minutes.

Bibimbop is a food tradition from Korea. Basically it's a rice bowl that combines steamed rice, vegetables and meat. There's no wrong way to do this. Merely put in a bowl, and top with an egg-here, I cooked eggs in a sous vide machine. (Don't hate me.) But poaching or frying work well also. I also added seaweed kimchi, the crispy salmon skin and a small dollop of salmon roe, or ikura. Sprinkle with gomasio to finish it.