That orange fish

A good friend, also a foodie, subscribed for me this food magazine - SAVEUR. Thank God for friends like this. They made this journey of mine much more knowledgable and interesting. Prior to this, I have never come across this magazine.

I was particularly drawn to this article on salmon. I personally love to eat this fish...the cured ones. From Jamie Oliver, I also learned to eat the belly, simply grilled with the unagi sauce. It's superb!

But I didn't know that there were other parts of the salmon, that were just as good until I read about them in the magazine. Like...

• the salmon belly works well in salmon tartare


• the roe of the salmon is great with scrambled eggs


• the salmon's skin, rich is collagen! grilled or broiled, it becomes a crisp


• the tail, is very succulent and flavourful

(ref : SAVEUR Jul 2008)

I decided to cure my own salmon at home. It's not too difficult, I have done it back home but this time, I created my own
recipe as there were a couple of ingredients which I couldn't find them here.


Using grinded black pepper corn, salt, sugar, rosemary, lemon, cilantro, I made my own cured salmon. Cling-wrap it and store in the fridge for 2 days...


Great dish for a warm summer!