Skip to main content

Olive Oil-Poached Salmon Bellies with Cantaloupe-Preserved Lemon Salsa #SundayFunday

Today the Sunday Funday group is celebrating National Salsa Month. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. I love getting new recipes every week from this talented group of foodie bloggers!

Today I am hosting and I've given the following prompt: "May is National Salsa Month. Let's salsa! Post your favorite homemade salsa recipe or something that you make with a premade salsa. Be creative!" Here's the #SundayFunday salsa bar...

My Salsa Bar

I have shared several different kinds of salsa previously. Some of our favorites are: Roasted Tomatillo-Corn SalsaSummer Salsa, made with peaches and tomatoes; Four Peruvian Salsas, including Salsa Verde, Salsa Rosato, & Salsa Rojo; and Salsa de Hongas, Mushroom Salsa.

Olive Oil-Poached Salmon Bellies 
with Cantaloupe-Preserved Lemon Salsa

Salsa is a  great way to add a pop of flavor and color to a dish. I used some fresh melon and preserved  lemon to dress up my olive oil-poached salmon bellies. And I've had a long fascination with salmon bellies, but, don't have the opportunity to buy them often. I paired this summery dinner with a bottle of Chiaretto.

Ingredients serves 4

  • 1 pound salmon bellies
  • 3 to 4 cloves garlic, peeled
  • 2 to 3 sprigs fresh thyme
  • olive oil

  • ½ cup diced ripe cantaloupe
  • ½ cup diced heirloom tomatoes
  • ½ cup diced, peeled cucumber
  • 1 Tablespoon diced preserved lemon rind (one of my recipes here)
  • 1 teaspoon fresh thyme leaves
  • freshly ground salt
  • freshly ground pepper
  • olive oil


Place the cantaloupe, tomatoes, cucumber, lemon rind, and fresh thyme together in a medium mixing bowl. Add in a glug or two of olive oil and stir to coat. Season to taste with salt and pepper, as needed. Set aside.

Select a large enough pot that the salmon bellies can sit flat without touching each other. I use my Le Creuset braiser.

Pour olive oil into the pot so that it’s about ½” deep. Add garlic and thyme. Bring the olive oil to a simmer and cook for 10 minutes. 

Lower the salmon bellies – skin-side down – into the warm oil. Poach for 10 to 12 minutes. Flip the bellies and poach for another 5 to 6 minutes. If using immediately, serve warm. If using later, let salmon cool and refrigerate.

To Serve
Place salmon bellies on individual serving plates and spoon the salsa over the top. Serve immediately.

Well, that's a wrap for the #SundayFunday salsa party. We'll be back next week to share recipes made with mangoes. Mayuri of Mayuri's Jikoni is hosting. Stay tuned...


  1. Salmon bellies are totally new to me! This sounds like such a fresh and summery dish.

  2. I showed this to my husband and he said, print this. That's his highest form of compliment!

  3. Look at that gorgeous fresh salsa - it looks so fresh and inviting!

  4. I have never heard of salmon bellies but I have been wanting to try this olive oil poaching method. If I can't find bellies will another cut work? I can't wait to try that salsa as well. What a great flavor profile.

  5. That's a new recipe to me, thanks for sharing such an interesting method of poaching!

  6. Salsa looks very fresh and inviting.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir