On steamy summer nights — or after a weekend of indulgent eating — a refreshing supper is in order, and this fits the bill. Note: Be sure to use sushi-grade salmon in this recipe, as it’s served raw here. People can be afraid of fish skin, but like chicken skin, you can crisp it up in the oven and turn it into a crunchy sea-flavoured garnish, taking inspiration from the Japanese condiment furikake, which is normally made with toasted seaweed. At the same time, you can feel good about yourself for maximizing every bit of the fish. From “Saladology: Fresh Ideas for Delicious Salads,” by Theo Kirwin (Mitchell Beazley, 2024).

⅔ c. (150 g) sticky rice, sushi rice or jasmine rice
1 tbsp. white sesame seeds
2 tbsp. soy sauce
2 tbsp. rice vinegar
2 tbsp. chili sauce, such as Sriracha
1 tbsp. sesame oil
2 sushi-grade skin-on salmon fillets, skin removed and reserved
3 green onions, green parts only, finely sliced

For the crispy salmon skin:

Skin from the salmon fillets (see Note)
1 tsp. shichimi togarashi (or mix together ½ tsp. red pepper flakes, 1 tsp. white sesame seeds and a pinch of flaky sea salt)
Flaky sea salt

For the mango salad:

1 ripe mango, peeled, stoned and cut into 1-in. cubes
1 red chile, deseeded and finely sliced
Finely grated zest and juice of 1 lime

Directions

Start by cooking the rice according to the package instructions, then set aside and keep warm.

Meanwhile, make the crispy salmon skin. Preheat the oven to 410 degrees. Line a baking sheet with parchment.

Ensure all the salmon flesh has been scraped off the skin, then lay the skin flat on the lined tray and season generously with flaky sea salt. Place another sheet of parchment over the skin and press down so that the skin is completely flat. Top with another baking tray, then bake for 10 to 15 minutes, until the skin is crisp.

While the salmon skin is in the oven, toast the sesame seeds in a small dry frying pan over medium heat for about 2 minutes until lightly golden. Remove from the pan and set aside to cool.

Remove the salmon skin from the oven and break it into small pieces, then toss with the shichimi togarashi (or spice blend).

Mix together the soy sauce, vinegar, chili sauce, sesame oil and toasted sesame seeds in a bowl. Cut the salmon into ½-inch cubes and add to the bowl with the onion greens, then cover and marinate in the fridge for at least 30 minutes.

Toss the mango, red chili and lime juice and zest together in a bowl.

Either serve the different components in separate bowls or spoon some warm rice into serving bowls and top with the salmon and mango salad and garnish with the crispy salmon skin.