My husband wanted me to cook the salmon belly that he bought some time back. I didn't want to do it the normal air frying method. I thought it would be different to pair it with white clams in a one pot pasta. My decision turned out to be uniquely interesting. In this One Pot Pasta with White Clams, Baked Salmon Belly, Tobiko & Lumpfish Caviar, the flavours of all the ingredients seemed to come together cohesively, giving us a harmonious yet tasty one pot meal. My husband's a happy man as he kept raving how much he'd enjoyed his salmon belly in this dish. And I'm happy to see them happy....
Seasonings for Oven Baked Salmon Belly :
- 1 tsp hoisin sauce
- 1 tsp honey
Ingredients (enough for 4 pax) :
- 300 to 350 gm spaghetti
- 400 gm white clams (degritted, scrubbed and cleaned)
- 300 gm salmon belly
- 1 cup of shredded vegetables (i used ice-berg cabbage)
- 1 tomato (cut to wedges)
- 1 tsp tobiko
- 1 tsp lumpfish caviar
- 4 cloves garlic (peeled and thinly sliced)
- 2 mid sized onions (peeled and julienned)
- 60 ml cooking cream
- 2 cups water
- 1 pc ikan bills stock cube
- 1/2 tsp sugar
- a pinch of salt
- 1 tbsp chili flakes
- a dash of grounded black pepper
- a dash of paprika
- 1/2 tsp dried parsley (for garnishing)
(tsp = teaspoon; tbsp = tablespoon)
Method :
- Pre-heat oven at 200C, grill mode.
- Combine honey and hoisin sauce to make a seasoning mixture for salmon belly.
- Coat salmon belly with seasoning mixture and send to bake at 200C for 10 minutes in a lined tray.
- Remove salmon belly from oven and set aside.
- Boil a pot of water, add a little cooking oil, salt and cook the pasta till al dente.
- Rinse cooked pasta through running tap water and leave to drain aside.
- Heat cooking oil at medium heat and stir fry aromatics (onions & garlic) till fragrant.
- Add a cup of water and fold in white clams.
- Add another cup of water, ikan bills stock cube, sugar and a pinch of salt.
- Allow to simmer for 2 to 3 minutes.
- Fold in cooked pasta, cooking cream, baked salmon belly, tomatoes, vegetables and chili flakes.
- Turn to very low heat and stir till ingredients and sauce are even.
- Top with tobiko, lumpfish caviar, grounded black pepper, paprika and dried parsley before serve.
- Serve whilst hot.
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