Saturday, 15 November 2008

Grilled Crispy Skinned Teriyaki Salmon Belly

I'm freaking out! Stuart's mother is coming to lunch in less than 24 hours and I haven't a clue what to cook. This is her first proper visit up to the flat (let's not count the time she had to bring Stuart back from hospital after knee surgery, shall we?) and my first time cooking for her. Hmmmm should I cook to impress? Seafood? Or maybe stick to something Malaysian? Asian? Arghhh!!!

Grilled Teriyaki Salmon Belly

Anyway, whilst my brain is in overdrive thinking up recipes and wondering which corner of the flat I haven't touched in the last two years, I'll share something I made a few nights ago. Grilled teriyaki salmon. Ok... that doesn't sound particularly special but I got really excited when I found a mound of fatty salmon belly for only £3 from Japan Centre in Piccadilly. I had gone to pick up some cheap sushi for lunch and found the salmon from the sashimi counter at the front of the shop. Very likely all the meaty bits had gone into making the sushi, leaving them with the belly. I marinated the pieces of fish (all 8 pieces - the 5 smaller pieces shown in the photo) in Kikoman teriyaki marinade for about an hour and grilled them under a very hot pre-heated grill. The skin crisped up beautifully, helped by the thin layer of fat underneath it. As the skin crisped, the fat melted into the flesh ensuring wonderfully succulent pink meat. I also managed to cook it just right this time - cooked through and taken out of the grill just at the right time. Drizzled with it's own juices and served with boiled white rice.

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