Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, salmon bellies braised in sweet soy and ginger. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Experience the quality of our wild salmon and you'll agree it's nature's finest work. Salmon bellies braised in sweet soy and ginger The high fat content in salmon belly makes it perfect for braising. A word on the salmon: I used Coho, which is quite lean — hence the braise, which prevents the fish from drying out. Sockeye salmon is another lean species and would lend itself well to this cooking technique.
Salmon bellies braised in sweet soy and ginger is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Salmon bellies braised in sweet soy and ginger is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook salmon bellies braised in sweet soy and ginger using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Salmon bellies braised in sweet soy and ginger:
- Prepare 1 thumb-sized nub ginger, peeled, cut into very thin matchsticks
- Get 8 cloves garlic, sliced thinly
- Take 650 g salmon belly, boneless, skinless and trimmed
- Take 2 tbsp soy sauce
- Prepare 2 cups water
- Make ready 1 tsp sugar
- Make ready 1 tbsp Maggi sauce
- Prepare 3 green onions, chopped
Flaky soft salmon glazed with a savory sweet marinate, this recipe is a great make ahead meal to take for lunch and for a quick dinner. Letting the marinade sit for a couple hours or overnight makes the salmon taste better. Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skinned side up.
Steps to make Salmon bellies braised in sweet soy and ginger:
- Add a splash of veg oil to a large nonstick pan on medium-high heat. Add the ginger and fry for 1 minute. Add the garlic and fry another 1 minute.
- Lay the fish into the pan in a single layer, on top of the ginger and garlic. Let cook 2 minutes, then add the soy sauce and water. Turn the heat down the medium-low. Cover and let simmer for 10 minutes.
- Remove the cover. Give the pan a shake to make sure nothing's sticking. Add a few grinds of freshly cracked black pepper, as well as the sugar and Maggi sauce. Let cook uncovered for 5 minutes, basting the sauce over the fish regularly. Do not flip the fish. Serve with a sprinkle of green onions.
Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skinned side up. Instructions Combine the sugar, water, bourbon, soy sauce, honey, lime juice, ginger, salt, pepper and garlic in a shallow dish large enough to hold the salmon. Immediately combine the olive oil, garlic, ginger and spring onions in the Crock-Pot® Express Crock XL Multi-Cooker and cook until golden and fragrant. Keto Approved Easy Oven Baked Salmon My Keto Recipes.
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