been doing teriyaki salmon belly quite a few times lately. it’s consistently a favourite among my friends & family.
wonderful flavours, & my helper’s homegrown dill a perfect match.
it was excellent. very tasty,especially with the fatty salmon belly. well infused with miso & light soy sauce flavours, and also seasoned wth chopped garlic & ginger.
after that my friend’s wife asked the recipe & made for her son to bring to a gathering. 🙂
and despite burning the skin (not familiar with the new oven controls), it was still such a wonderful tasting dish. after wife’s salad, i think everyone loved this salmon belly.
i did the same for a 8pax dinner for my wife’s close friends on 14.1.2017 & they all loved it. did not take any food photos that evening, except for wife’s friend’s beautiful fruit platter..
at the time, i mostly buy the salmon packets from sheng shiong & giant.
when i am lucky, i get more belly.
but often i get the trimmings, and sometimes not so lucky, then mostly bones (above photo).
more recently i bought from phoon huat delicatessen, but their supply is limited.
so the best i found is from song fish (i go to the starvista outlet).
here you can get good salmon belly at S$30/kg.
or salmon trimmings at a lot cheaper, and no need to bother about getting salmon bones. haha!
the preparation is the same, and i have both miso & teriyaki so it is teriyaki salmon for me but it is just as well miso salmon.
salmon belly or even trimmings are perfect for this dish. salmon fillet are too chunky, so using fatty salmon belly infused with miso & teriyaki offers up an amazingly delicious dish.
a very simple marinade for 500g salmon belly – 1 tbsp miso, 2 tbsp light soy sauce, 1tbsp sake, 2tbsp mirin, 1 tbsp sugar, 3cm chopped ginger, 5 cloves chopped garlic.
then in a double ziploc bag in my 1degC chiller for 3 days for the flavours to be well infused.
after that leave out for 1 hr to bring to room temp, then grilled in 250degC oven for 15mins. voila!
it is that easy! ^^
- 500g salmon belly
- 1.5 tbsp miso
- 2tbsp mirin
- 1 tbsp sake
- 2 tbsp light soy sauce
- 1 tbsp flat sugar
- 5 cloves chopped garlic
- 3cm chopped ginger
- prepare marinade – in a large bowl mix 2 tbsp light soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, 5 cloves chopped garlic, 3cm chopped ginger & 1.5 tbsp miso.
- add salmon (belly) to the bowl & marinate really well, thoroughly. put in a double ziploc bag, press out the air & seal. leave in the chiller for 3 days for the flavours to infuse.
- cooking – take out from chiller for 1 hour to get to room temperature. place on a grilling rack (for salmon trimmings, line the rack with aluminium foil & poke holes in the foil to drain excess oil). place in a pre-heated 250deC oven for 15minutes. watch to make sure skin charred but not burnt. serve.