Crispy Baked Salmon Belly with Soy-Ginger Glaze Recipe

Crispy Baked Salmon Belly with Soy-Ginger Glaze Recipe

4.8

Ever wondered what happens when the lusciousness of salmon belly meets the tangy-sweet goodness of a soy-ginger glaze? This Japanese Baked Salmon Belly is the answer. With a perfectly crisp exterior and a tender, melt-in-your-mouth interior, it’s a low-carb dream come true. The savoury-sweet glaze adds a delightful complexity, making this dish a standout on any plate.

Ingredients:

  • 500g salmon belly
  • 3 tbsp soy sauce
  • 1 tbsp grated ginger
  • 2 garlic cloves, minced
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sesame seeds, for garnish
  • Spring onions, for garnish

Instructions:

  1. Prepare the Marinade
    1 Prepare the Marinade

    In a bowl, mix soy sauce, grated ginger, garlic, sesame oil, and rice vinegar. Coat the salmon belly in the marinade and let it sit for 15 minutes to absorb the flavours.

  2. Bake the Salmon Belly
    2 Bake the Salmon Belly

    Preheat the oven to 200°C (390°F). Arrange the marinated salmon belly pieces on a lined baking tray. Bake for 12-15 minutes until the edges are crispy and golden.

  3. Serve
    3 Serve

    Plate the baked salmon belly and drizzle with any remaining glaze. Garnish with sesame seeds and spring onions. Serve with a side of steamed greens or cauliflower rice for a complete meal.

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