• Katherine Arthurs

Salmon Belly Bites + Cucumber Salad over Bay Leaf Rice

Do you have any food memories from frequently visited restaurants?


There used to be this tiny restaurant in Denver, called Bang. I LOVED IT. It has since closed but it was one that I visited often in my early years of living there. My boyfriend (ex now) and I would go there A LOT - through all the good + bad times of our relationship. We even went there after we broke up - to finalized our break-up, I guess.


Well, now that you know the back story. I used to order the same thing every time I went there.


If you go to a restaurant over + over again - do you order the same thing?


This dish is based on the dish at Bang.


Salmon belly is tender + fatty - I like to cut it up into little 2 inch pieces. A simple pan sear with lots of salt, topped with a fresh cucumber crunchy salad...all over bay leaf jasmine rice.


This meal is so easy + quick to make. It feels fancy + complicated because there are 3 different elements BUT each step takes very little time.


Let's get cooking.


Salmon Belly Bites + Cucumber Salad over Bay Leaf Rice

Serves 4 people


2 large Salmon belly filets

1 teaspoon sea salt

1 tablespoon cooking oil (I used coconut oil)

1 cucumber, sliced + halved pieces

2 tablespoons high quality olive oil

2 tablespoons red onion, sliced thinly

1 teaspoon fresh dill, pulled apart with your fingers

1 pinch of dried red pepper flake

salt + pepper, to taste


Bay Leaf Rice


1 cup jasmine rice

2 cups water

2 bay leaves

1/2 teaspoon sea salt


Make the rice according by the package instructions - usually boil the water, add the rice, turn to low heat + put a lid on it for 12-15 minutes. The only extra step is to add the bay leaves + salt, when you add the rice. Turn the heat off at 12 minutes, keeping the lid on it until you are ready to serve. Remove the bay leaves before serving.


To make the cucumber salad, combine all ingredients (cucumber, red onion, red pepper flakes, olive oil, a sprinkle of salt + pepper) in a small mixing bowl. Toss to coat + combine.


Using a non stick pan, heat the oil over high heat. Sprinkle the salt over the meat side of the salmon. When the pan is smoking hot, add the salted salmon, flesh side down. Depending on the thickness of the salmon + how you like your fish prepared, cook between 2-5 minutes on the first side + flip with a flat spatula. Cook for another 2-3 minutes. Remove from pan to a plate to let cool for 1 minute before serving.


To serve, arrange 1/2 cup or so of rice on the bottom of the plate or shallow bowl. Add a few salmon bites + then spoon over the fresh cucumber salad. Finish with a sprinkle of salt + pepper.


Enjoy right away.