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Keto Salmon Belly Salpicao
This unique twist on the classic salpicao recipe showcases tender and fatty salmon belly strips, infused with minced garlic, a touch of red chili flakes, and a zesty burst of lemon juice. The result? A mouthwatering fusion of spicy, tangy, and savory notes that will leave you craving for more.
What You'll Need
- 1 Deep Saucapan
- 1 Bowl
Ingredients
- 150 g Salmon Belly (Cut into strips)
- 2 Cloves Garlic (Minced)
- 1 tsp Red Chilli Flakes
- 2 tsp Olive Oil
- 1 Tbsp Lemon Juice
- 1½ tsp Soy Sauce (Low Sodium if possible)
- Spring Onions (For garnish)
Instructions
- Heat olive oil in a pan.
- Add garlic and red chili. Sautee until aromatic.
- Add salmon and stir for 1-2 minutes.
- Add lemon juice and soy sauce.
- Top with fresh spring onions to serve.
Video
Notes
Smoky Spice:
Give your Salmon Belly Salpicao a smoky twist by adding a dash of smoked paprika or chipotle powder to the dish. The smokiness will add depth and complexity to the flavor profile, complementing the richness of the salmon. Adjust the amount of spice according to your preference for a mild or fiery kick.
Herb Delight:
Elevate the aromatic notes by incorporating some chopped fresh herbs into the dish. Experiment with parsley, cilantro, or dill, adding them towards the end of cooking for a burst of fresh flavors. The herbs will enhance the overall aroma and bring an additional layer of complexity to the Salmon Belly Salpicao.
Coconut Cream Creaminess:
For a luscious twist, replace the olive oil with coconut cream in the recipe. The creamy coconut flavor will blend beautifully with the spiciness and tanginess of the dish, creating a delightful contrast. Simmer the salmon belly in the coconut cream for a few minutes until it thickens slightly, and enjoy the rich and indulgent result.
