Crispy Salmon Belly Salad with Honey Soy Glazed Shiitakes and Arugula
By Casandra Lyon
Ingredients
1 pound salmon belly
2 teaspoons sesame oil
3 cups sliced shiitake mushrooms
1 teaspoon garlic powder
1 tablespoon honey
2 tablespoons soy sauce
The juice of 1 lemon
2 cups baby arugula
Salt and pepper
Olive oil
Directions
Heat one side of your griddle to medium-high heat and leave the other side off. Add a bit of olive oil and the mushrooms to the hot side of the griddle. Toss and cook for 3-4 minutes then move the mushrooms to the cool side of the griddle.
Increase the hot side of your griddle to High heat.
Season the salmon belly with a bit of salt & pepper and garlic powder. Sear for 2 minutes per side or until the fish is crisp and golden.
In a small bowl, mix the honey, soy sauce and sesame oil. Pour over the mushrooms and toss to evenly incorporate.
In a mixing bowl, add the arugula, lemon juice, a pinch of pepper and a drizzle of olive oil. Toss gently to evenly coat the arugula.
Once the fish is 90% finished, slide the mushrooms back over to the high heat side of your griddle and toss to caramelize the honey and soy sauce (about 1 minute).
To plate, add some of the mushrooms to the center of your plate and then a loosely packed handful of the arugula. Slice the fish into strips and add few over the top of the arugula. Garnish with cracked black pepper or sesame seeds.
