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Seared salmon belly, Persian cucumber salad, and salmon roe on rice.
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Cut two strips of salmon belly into 2-3 inch pieces, discard bones/cartilage. Marinate in soy sauce, mirin and a tsp of sugar for about 15 minutes. Remove from marinade. In a nonstick pan on medium-high heat, heat a bit of neutral oil and sear salmon, skin side down for about 2-3 minutes until crispy. Check frequently to prevent burning (the sugar in the marinade will increase its chances). Turn heat down to medium-low and cook the other side for about 2-3 minutes until fat has rendered out and salmon is golden.
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Cucumber salad: slice Persian cucumber on the diagonal and toss with a bit of rice vinegar and drizzle with sesame oil. Adjust seasoning to taste. Prep this before cooking the salmon.
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Serve salmon belly and cucumber salad with rice, top with salmon roe for extra pops of saltiness. Note: salmon belly is very fatty and rich, so a little goes a long way. If preferred, season with a bit more rice vinegar or yuzu hot sauce at the table to offset the richness of the salmon.
#f52crispy
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