Different Ways To Cook Salmon Belly
This is one of the most affordable parts of the salmon.
Salmon is not cheap. This¬†vibrantly pink hued fish is an imported fish, so it's¬†a fish that is usually reserved for more specially occasions. However, for those who adore the taste of this fatty fish, you don't need to shell out too much if you are savvy in your shopping.¬†
One of the¬†more¬†affordable cuts of the salmon is the salmon belly. Those who love tuna belly, bangus belly, and the salmon belly know that the fatty underside of the most succulent and tasty part of the fish. You can have this fish served as is with a squeeze of lemon or calamansi for a¬†local taste or brush it with teriyaki sauce¬†or your preferred glaze.¬†¬†¬†
If you are one of those who individuals who prefer the belly to the firm flakes of the rest of the fish, here are ways to cook the salmon belly:¬†¬†¬†
1 Fry into crispy salmon belly strips.¬†
The¬†fastest and crispiest way to enjoy salmon belly is to fry it. It's a quick and easy preparation that results in crispy strips of salmon.
You can do it two ways: fry it as is until the salmon skin is crispy or dunk it in a thin batter for a coating that's guaranteed to be crisp. Here's how to make crispy salmon belly¬†strips two ways:¬†
- 1. For fried salmon belly strips, simply season the salmon.¬†Add enough hot oil in a frying pan to cover the bottom¬†over medium heat. Place salmon, skin side down, in the hot oil. Once browned and crisp, flip briefly for a few seconds then remove from the heat.¬†
- 2. For battered salmon belly strips, make a thin batter using water and cornstarch.¬†Season the batter and the salmon belly with salt and pepper.¬†Heat a frying pan with enough oil for pan frying. Dip the salmon belly in the batter, letting excess drip off, then immediately place in the hot oil. Let deep fry until golden brown then remove from the heat.¬†
2 Bake the salmon.¬†
A simple baked salmon doesn't need to be fillet. Use salmon belly strips¬†in the oven, oven toaster, or yes, even your air fryer. The trick is to remember that salmon is already a naturally fatty fish, so you won't need to¬†do much other than season the salmon with your choice of spices. You will also want to jack up the heat to its highest temperature, so the fish cooks fast, a few minutes at the most since the belly strips are thin and narrow.¬†
Just a sprinkle of salt and pepper will do for a basic seasoning. Just like in the frying pan, it should¬†only take a few minutes to cook through and be ready to serve with your choice of side dish.¬†¬†
3 Simmer it into soup.
Salmon is notorious for¬†being malansa but a good way of minimizing this is to always buy fresh fish and seafood. You can also mix and match the salmon belly and the salmon head so the meat is much more hearty for everyone.¬†
Sinigang isn't the only soup dish you can make using¬†salmon belly! Try a simple fish chowder with¬†chunks of the belly¬†or even, a light tinola-style version with lots of ginger which¬†pairs well with salmon.¬†¬†¬†
4 Flake and make fish balls or cakes.¬†
The small amount of fish on the belly is perfect¬†for using for fish balls that isn't too fishy¬†in taste. Flake the¬†fish and add it to other kinds of fish and other ingredients to make into fish balls and fish cakes. Serve it on top of steamed rice with a sauce to dip into, spear it like the streetfood, or serve it as an appetizer.¬†¬†¬† ¬†¬†
Thinking about what to cook next? Join our Facebook group,¬†Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!
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