You can leave the skin on the salmon if you prefer it.

To easily remove salmon skin, I tend to hold the salmon fillet with tongs and carefully dip just the skin side into the boiling water for about 10-15 seconds. Be sure to only dip the skin side, not the flesh. The hot water will slightly cook the skin, making it easier to separate from the flesh. You should notice the skin starting to curl and loosen. Place the salmon fillet on a cutting board. Use a sharp knife to start at one end, usually the tail end, and gently peel the skin off. The hot water should have made it much easier to remove.

If you don't like salmon, diced chicken breast can be used in replacement.

Shredded carrot, red cabbage, steamed pak choi, tenderstem brocolli and green beans are all nice veggies to serve with this recipe.