Rinse salmon belly in cold water and pat dry. Set aside. Combine rest of ingredients in a large bowl. Taste and adjust if necessary for flavour balance. Add salmon and toss gently. Let marinate for 20-30 mins. While marinating, put on rice maker, and prep some bok choy or guy lan for boiling (boil with some garlic cloves and onion slices, and a pinch of salt or fish sauce). After marinating, fry salmon on low-medium (4) until done, flipping halfway through. Cook in batches. Remove and place in a pyrex container lined twice with paper towel. The salmon will release a lot of oil. Cooking at a low temperature helps keep the melt-in-your-mouth texture.
Salmon Belly can be found at Market 88 for $3.98-$4.98lb. Average price $6/package. Cost: $1.50/meal.
Can reserve the cilantro and dill until the very end. Once salmon is cooked and removed from the pan, turn heat up to heat leftover oil. Add herbs, let sizzle. Remove and pour over salmon. Personally I don't do it this way, as it's too oily for me, but does use all those good fish oils.
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 122 (95%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 0mg||0 %|
|Sodium 696.1mg||24 %|
|Potassium 53.5mg||1 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.4g|
|Protein 0.7g||1 %|
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Calories per serving: 128
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