Recipe: Perfect Ynielle’s Salmon Belly Strip Soy Steak

Ynielle’s Salmon Belly Strip Soy Steak. Here is how you cook that. Ingredients of Ynielle's Salmon Belly Strip Soy Steak Ynielle's Salmon Belly Strip Soy Steak Zesty with a hint of ginger, lemon and garlic. Ynielle's Salmon Belly Strip Soy Steak instructions.

See recipes for Ynielle's Salmon Belly Strip Soy Steak too. Stir garlic salt, onion salt, paprika, black pepper, and salt together in a small bowl; sprinkle seasoning onto salmon. Place salmon steaks into the prepared baking dish and sprinkle with chives, thyme, and spinach leaves. You can have Ynielle’s Salmon Belly Strip Soy Steak using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Ynielle’s Salmon Belly Strip Soy Steak

1. Prepare 1/2 of kilo Salmon Belky strips.
2. It's 1/4 cup of soy sauce.
3. Prepare 1 tablespoon of oyster sauce.
4. It's 1 tablespoon of wild honey.
5. It's 4 cloves of crushed garlic.
6. You need 1 tablespoon of crushed ginger.
7. You need 1 tsp of black ground pepper.
8. It's 2 tablespoon of lemon juice.
9. It's 1 tablespoon of lemon zest.
10. You need of Onion leeks.

Season salmon on both sides with salt and pepper. In a large skillet over medium-high heat, heat oil and butter. Season the pork belly strips up with soy sauce, the cajun seasoning, salt and pepper and a little oil. Crush the garlic cloves as finely as you can, mashing them into a paste.

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!.

Spread them into the pork belly strips evenly. Coat the salmon belly evenly with corn flour and set aside. Heat the EVOO in a cooking pan until it is beginning to smoke, then gently slide the salmon belly into the pan, skin side down. Sear the salmon belly, gently moving it a little to ensure the skin is evenly cooked and sprinkle a pinch of salt onto the meat side. A thick cross-section cut, salmon steaks still have the backbone of the fish.