Salmon belly, also known as salmon collars or ora king, is the fatty underbelly portion of the salmon. It’s a prized ingredient in many cultures around the world, known for its rich flavor and buttery texture. While salmon belly can be prepared in many ways, one particularly decadent dish is salmon belly flan.
This dish is a symphony of textures and flavors, with a creamy custard base topped with succulent salmon belly slices. The custard is typically made with eggs, cream, milk, and seasonings, while the salmon belly is often seared or baked until crispy on the outside and flaky on the inside. The combination of the creamy custard and the rich salmon belly is simply irresistible.
Salmon belly flan is a good source of protein, omega-3 fatty acids, and vitamins A and D. It is also a relatively low-carbohydrate dish.
Enjoy this delicious and nutritious dish!
Salmon Belly Recipe
Ingredients
For the custard
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon nutmeg
For the salmon belly
- 1 pound salmon belly skin removed, cut into 1-inch slices
- 1 tablespoon olive oil
- Salt and pepper to taste
For garnish
- Fresh dill or parsley chopped
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Make the custard: In a large bowl, whisk together the eggs, cream, milk, salt, pepper, and nutmeg until smooth.
- Cook the salmon belly: Heat the olive oil in a large skillet over medium-high heat. Season the salmon belly with salt and pepper and cook until crispy on both sides, about 2-3 minutes per side.
- Assemble the flan: Arrange the salmon belly slices in the bottom of a 9-inch pie dish. Pour the custard mixture over the salmon belly.
- Bake: Bake for 30-35 minutes, or until the custard is set.
- Garnish and serve: Let the flan cool for 10 minutes before serving. Garnish with fresh dill or parsley.