Cheesy Salmon belly

 

**Cheesy Salmon belly **

### **Mise en Place Checklist**

**The Seafood**

* [ ] **1.5 lbs** Salmon Belly Strips (scaled, skin-on preferred for structural integrity)

* [ ] **1 tbsp** Lemon Juice (to cut through the richness)

* [ ] **To taste** Salt and White Pepper

**The Umami Cheese Topping**

* [ ] **1/2 cup** Japanese Mayo (Kewpie is ideal for its egg-yolk richness)

* [ ] **3/4 cup** Mozzarella or Quick-melt cheese (shredded)

* [ ] **2 tbsp** Parmesan cheese (grated, for a salty crust)

* [ ] **1 tsp** Garlic Powder

* [ ] **1/2 tsp** Onion Powder

**Finishing Elements**

* [ ] **1 stalk** Green onions (finely sliced)

* [ ] **1 tsp** Furikake or Toasted sesame seeds

* [ ] **Optional:** Sriracha drizzle for heat

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### **Preparation Timeline**

| Phase | Action | Duration |

| :--- | :--- | :--- |

| **Prep** | Clean and pat salmon dry; mix the cheese topping. | 10 Minutes |

| **Bake** | Initial bake to cook the salmon through. | 8–10 Minutes |

| **Broil** | High heat to caramelize the cheese topping. | 2–3 Minutes |

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### **Technical Execution**

#### **1. Preparation of the Belly**

Pat the salmon belly strips extremely dry with paper towels. If the skin is left on, it acts as a "boat" for the fats and cheese. Season lightly with salt, white pepper, and a squeeze of lemon juice. Do not over-salt, as the cheeses and mayo already contain high sodium levels.

#### **2. The Topping Emulsion**

In a small bowl, combine the Japanese mayo, garlic powder, onion powder, and half of the mozzarella. Mixing the cheese *into* the mayo creates an emulsion that prevents the cheese from separating and becoming oily under high heat.

#### **3. The Two-Stage Cook**

* **Stage 1 (Internal Temperature):** Preheat your oven to **400°F (200°C)**. Arrange the salmon strips on a parchment-lined tray. Bake for about 8 minutes. You want the salmon to be just opaque but still translucent in the center.

* **Stage 2 (The Crust):** Remove the tray and spread a generous layer of the mayo-cheese mixture over each strip. Top with the remaining mozzarella and Parmesan.

* **The Broil:** Switch the oven to **Broil (High)**. Place the tray on the top rack. Watch closely for 2–3 minutes until the cheese is bubbling and develops deep brown "cheetah spots."

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### **Plating Styles**

* **The Modernist Approach:** Serve the strips vertically leaning against a small mound of sushi rice, garnished with microgreens and a thin "soil" of dehydrated olives or toasted panko.

* **The Family Style:** Arrange the strips on a large wooden board over a bed of wilted spinach, topped with a heavy scatter of furikake and scallions.

* **The Deconstructed Look:** Place the salmon belly over a swipe of avocado purée, using a blowtorch to melt the cheese topping individually for more precision.