Ynielle’s Salmon Belly Strip Soy Steak. Salmon bellies make a rich broth perfect for a soup or stew. There's plenty of fat between the skin and the belly meat which gives the broth an amazing flavor and. Originally served on fresh-caught salmon when visiting relatives in Seattle, Washington. Ynielle’s Salmon Belly Strip Soy Steak

You can have Ynielle’s Salmon Belly Strip Soy Steak using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Ynielle’s Salmon Belly Strip Soy Steak
  1. Prepare of kilo Salmon Belky strips.
  2. You need of soy sauce.
  3. You need of oyster sauce.
  4. It’s of wild honey.
  5. It’s of crushed garlic.
  6. It’s of crushed ginger.
  7. Prepare of black ground pepper.
  8. Prepare of lemon juice.
  9. You need of lemon zest.
  10. You need of Onion leeks.

Spread them into the pork belly strips evenly. Salmon is often portioned by cutting crosswise across the entire fish, from back to belly. I find that with a larger king salmon, this creates awkwardly large or skinny portions. I much prefer to first split the fillet down the center along the natural division between the upper half and the belly.

Ynielle’s Salmon Belly Strip Soy Steak instructions

  1. Marinate the salmon belly strips in soy sauce, oyster sauce, honey, chopped garlic, lemon zest, lemon juice, pepper, and ginger for 2 hours..

  2. Add butter to the pan with garlic, sauté for 2 minutes then add then half fry salmon belly for 5 minutes. Add the marinated sauce gradually by portions and let it simmer so that the belly can absorb the flavour. Takes about 7-10 minutes..

  3. Add onion leeks and then serve with hot rice!.

Strips from the belly of the salmon are best, but regular fillet strips are good, too — and you can do this to salmon collars as well.. WI) but I've been using fresh caught rainbows and it works great! Salmon store most of their fat in their undersides, making the meat there some of the most flavorful on the whole fish. An extra steak gives you the fixings for Friday's Korean-accented grain bowls. And in between, a lightning-fast noodle dish uses smoked tofu as a secret, time-saving ingredient.