Salmon Belly TeriyakiI

Salmon Belly TeriyakiI


500g. Kai Anya Smoked Salmon

Green Onion and Sesame Seeds for garnish (Optional)


Teriyaki Sauce:

Soy Sauce

Rice Wine Vinegar

Light Brown Sugar

Sesame Oil



Cornstarch Slurry



  1. In a saucepan, combine the soy sauce, vinegar, brown sugar, garlic, ginger, and sesame oil. Let boil, then add cornstarch mixture, stir and cook until thick. Set aside.
  2. Scale the salmon and then wash under cold running water. Pat dry with paper towels. Season with salt and pepper and then coat lightly with flour.
  3. Heat oil in a non-stick frying pan over medium high heat. Add salmon belly, skin side down. Fry until skin is golden brown, about 3 minutes. Flip the salmon belly over and fry the other side for 2 minutes or until a golden crust is formed. Drain on paper towels.
  4. To serve, place over hot rice. Top with salmon belly. Pour sauce over the salmon belly and sprinkle with sesame seeds and green onions.
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