Mustard-Crusted Salmon Belly Recipe

Ingredients:

• 1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 1 lb (450g) fresh salmon belly fillets, skin on
• 2 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup white wine (optional)
• 1/4 cup chicken or fish broth
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• Optional: 1/4 cup toasted sesame seeds, for garnish

Instructions:

Prepare the Green Tea Rubs:

• Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the salmon belly fillets.

Season the Salmon Belly:

• Pat the salmon belly fillets dry with paper towels. Rub the green tea rubs all over the fillets, pressing the rubs into the flesh to ensure they adhere well.

Prepare the Mustard Crust:

• In a small bowl, mix together the Dijon mustard and whole grain mustard. Spread the mustard mixture evenly over the seasoned salmon belly fillets.
• Place the panko breadcrumbs in a shallow dish. Press the mustard-coated salmon fillets into the panko, ensuring they are evenly coated on all sides.

Preheat the Oven:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Roast the Salmon Belly:

• Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the coated salmon belly fillets, skin-side down, in the skillet and sear for 2-3 minutes, or until the crust is golden brown.
• Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the internal temperature reaches 145°F (63°C) and the flesh flakes easily with a fork.

Prepare the Sauce:

• In the same skillet used for searing the salmon, add the finely chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
• Pour in the white wine (if using) and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Add the chicken or fish broth and simmer for 3-4 minutes, or until the sauce thickens slightly. Season with salt and pepper to taste.

Finish and Serve:

• Remove the roasted salmon belly from the oven and let it rest for a few minutes. Transfer the fillets to a serving plate.
• Spoon the sauce over the salmon belly. Garnish with chopped fresh parsley and, if desired, toasted sesame seeds.
• Serve the Mustard-Crusted Salmon Belly immediately, enjoying the tender, flavorful fish with the crispy mustard crust and the subtle hint of green tea from the rubs.