There is something magical about salmon belly. The long strips of fatty meat, covered by a narrow stretch of skin. As it cooks, the fat begins to render, bathing the meat in the Omega 3 fatty acids that actually make this belly healthier to eat than pork belly. Once it is pulled off the grill or removed from under the broiler (or a smoker), you are ready for tasting what might be some of the best that salmon can offer. After you have tasted the fatty, tender meat, you are left asking yourself, "why the hell do I keep buying salmon fillets or steaks?" Three little pieces of salmon belly have far more flavor and oh-so-good richness than a pound of salmon fillets or salmon steaks.
I am often surprised by the fact that I do not see packages of salmon belly in stores. Fillets and steaks are everywhere. King Salmon, Coho Salmon, Sockeye Salmon, Atlantic Salmon (don't buy). Package after package, fillet after fillet, steak after steak. But, no belly.
Fortunately, a small, locally-owned store near me has been stocking salmon belly over the past few weeks. This has led to some experimentation on my part with this wonderful ingredient. Before the experiments could take place, I had to have at least some idea of what to do. I perused various websites and recipes. The general theme is that salmon belly is best grilled (or broiled) or smoked. The goal is to achieve a degree of oily goodness, while also crisping the skin. This can present quite the challenge, as there is a lot of fats and oils in the belly.
Another challenge comes from the richness of the meat. In my humble opinion, there needs to be something to contrast the unctuous nature of the ingredient. I gave it some thought and decided that I would use a spice mix to create that contrast. As for which spice mix to use, I decided that I would rely upon Indian cuisine well known for its mixes ... or masalas.
I focused my search on Indian and subcontinent recipes that included a masala or for salmon. Based on those recipes, I developed my own spice mix. The basis of the spice mix is garlic and ginger, along with garam masala. I then added some small amounts of cloves and cinnamon, as well as some salt. The end is a mixture that has a lot of spice, but no piquancy or heat. The goal was to flavor the fat, not to make it burn.
I then decided to make kebabs. The reason is simple. As I noted above, salmon belly is very rich. Too much salmon belly may be too much from some people. By making kebabs, I can control the portion size, thereby ensuring that no one gets too much of a good thing.
I have made this recipe a couple of times and each time it has turned out well. The key is to keep the skin side up, so as to allow the skin to crisp as much as possible. It may not always happen, because the kebabs may not be in the broiler for a long enough period of time.
Fortunately, a small, locally-owned store near me has been stocking salmon belly over the past few weeks. This has led to some experimentation on my part with this wonderful ingredient. Before the experiments could take place, I had to have at least some idea of what to do. I perused various websites and recipes. The general theme is that salmon belly is best grilled (or broiled) or smoked. The goal is to achieve a degree of oily goodness, while also crisping the skin. This can present quite the challenge, as there is a lot of fats and oils in the belly.
Another challenge comes from the richness of the meat. In my humble opinion, there needs to be something to contrast the unctuous nature of the ingredient. I gave it some thought and decided that I would use a spice mix to create that contrast. As for which spice mix to use, I decided that I would rely upon Indian cuisine well known for its mixes ... or masalas.
I focused my search on Indian and subcontinent recipes that included a masala or for salmon. Based on those recipes, I developed my own spice mix. The basis of the spice mix is garlic and ginger, along with garam masala. I then added some small amounts of cloves and cinnamon, as well as some salt. The end is a mixture that has a lot of spice, but no piquancy or heat. The goal was to flavor the fat, not to make it burn.
I then decided to make kebabs. The reason is simple. As I noted above, salmon belly is very rich. Too much salmon belly may be too much from some people. By making kebabs, I can control the portion size, thereby ensuring that no one gets too much of a good thing.
I have made this recipe a couple of times and each time it has turned out well. The key is to keep the skin side up, so as to allow the skin to crisp as much as possible. It may not always happen, because the kebabs may not be in the broiler for a long enough period of time.
SALMON BELLY MASALA
A Chef Bolek Original
Serves 2
Ingredients:
1/2 pound of salmon belly, cut into even sized pieces
1 teaspoon garam masala
1 teaspoon garlic powder
1 teaspoon ginger powder
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup of vegetable oil
Red onions, for garnish
Fresh cilantro, chopped, for garnish
Directions:
1. Marinate the salmon belly. Combine the garam masala, garlic powder, ginger, powder, ground cloves, ground cinnamon and salt. Add the oil to a ziploc bag and then add the salmon belly pieces. Coat the salmon belly with the oil. Add the spice mixture and make sure each belly piece is coated with the spices. Marinate for at least 1 hour.
2. Prepare the skewers. Place 3 pieces of salmon belly on each skewer. Use a brush to brush some more of the marinade on each side of the salmon belly pieces.
3. Broil the skewers. Place the skewers, skin side up, under the broiler for about 5-7 minutes or until done.
4. Finish the dish. Place the skewers over rice. Garnish with red onions and cilantro.
ENJOY!
