Crispy Salmon Skin Salad


  • 3 no dried salmon skin
  • 10-20 g salmon rose ikura
  • 4 tbsp Fukuya Malaysian red palm oil dressing
  • garden vegetables of your choice

Fukuya Malaysian Red Palm Oil Dressing


  • 30 ml Malaysian red palm oil
  • 100 ml soya bean oil
  • 90 ml rice vinegar
  • 3 tbsp lemon juice
  • 3 tsp Japanese soy sauce
  • salt and white pepper


  1. Add all ingredients, then whisk until well mixed.

Assemble and Cooking

  1. Put mix salad or any thinly-sliced vegetables in a bowl, tossed with Fukuya Malaysian Red Palm Oil Dressing.
  2. In a deep fat fryer, fry the salmon skin until crispy.
  3. Place the salad on a plate; arrange the salmon skin on top, spoon the salmon roe on the salad. Serve.