Ingredients
s
1 lb salmon belly, skin on
r
½ red onion, chopped
g
2 cloves garlic, minced
c
2 chilies
s
1 scallion
s
1 tbsp soy sauce
l
1 tbsp lime juice
h
1 tbsp honey
m
1 tbsp mayonnaise
S
Salt to taste
C
Cooked rice`
Directions
1
Dice you onion, mince your garlic, and slices your chilies and scallions, separating the whites and greens.
r
½ red onion, chopped
g
2 cloves garlic, minced
c
2 chilies
s
1 scallion
2
Pat your salmon belly dry, trim off the fins, and season it lightly with salt.
s
1 lb salmon belly, skin on
3
Heat a pan over medium-high heat and cook your salmon belly until cooked through and crispy on all sides. Remove and chop into small pieces.
s
1 lb salmon belly, skin on
4
In the same pan with the leftover oil, sauté your garlic, chili, scallion whites, and your remaining onions until fragrant.
r
½ red onion, chopped
g
2 cloves garlic, minced
c
2 chilies
s
1 scallion
5
Add your salmon belly pieces, soy sauce, lime juice, honey, and mayo until everything is well coated.
s
1 lb salmon belly, skin on
s
1 tbsp soy sauce
l
1 tbsp lime juice
h
1 tbsp honey
m
1 tbsp mayonnaise
6
Cook until the bottom is nice and crispy.
7
Garnish with scallion greens, and serve with lime wedges and rice.
C
Cooked rice`
