This post was written by my amazing chiropractor, and good friend Carrie! She is not only a talented practitioner, but she is also a wealth of nutritional knowledge and is always whipping up unique recipes in her kitchen. Here is her latest creation….
I got a bag of salmon bellies as a special treat from a local salmon guy that we buy our fish from. Of course I had to figure out what to do with them….but wait, what are salmon bellies?
They are the bellies of a salmon and they are actually known, by chefs, to be the best kept secret of the fish! Full of omegas and delicious!
Well, I found a great breakdown of why salmon bellies are so good in this post:
You have skin, which is crispy, yet slightly gelatinous from the subcutaneous fat.
You have the meat iself, which is clean and umami-liciously decadent.
You have ALL THAT FAT. Salmon, like the rest of us, store most of their fat in their bellies. And this, friends, is a Mother Lode of those omega-3 fatty acids people are all talking about. I actually got a full-on glob of salmon fat in one bite, which, if you can imagine it, was both alarming and tasty. No need to take fish oil pills after this meal.
You also have collagen from the cartilage around the fins and bones. This partially melts under the heat of the grill and lubricates everything. I feel that my lips are more supple these days…
Finally, there are the fins. The crispy ends of the fins, dipped in whatever sauce you are serving, are nutty little crunchy tidbits that contrast so well with the luxuriant fat, collagen and meat that you’d think Nature herself had created it just for our pleasure. And maybe she did.
Okay, you had me at ” umami-liciously decadent”. Here is how I cooked these little suckers up. First, let me show you how they looked when I took them out of the freezer.
So, I lined a baking sheet with parchment paper and lined them all up, skin side down…