Food Friday: Salmon Head

Just a few years ago salmon rarely appeared on our dinner table but nowadays I have been buying salmon steaks frequently. They are often simply seasoned with sea salt, pan fried in a little olive oil, and served with lemon juice and more sea salt. Recently I bought some huge salmon heads from the Asian grocery store. They cost just a fraction of the steaks, of course, they're mostly skin and bones but they also have lots of meat and the yummy fat that I really love. I wish the store sells salmon belly, I'd buy those too for their fat.

Most recipes for salmon head are soup, either Japanese with miso or Filipino style with souring agent. I was not in the mood for any soup as it's too hot for that. I steamed 2 pieces in sour fruit (kamias) and sea salt and broiled the other 2 just with sea salt then served with calamansi. DE.LI.CIOUS!

Steamed Salmon Head
1 whole salamon head, halved and well rinsed
a few pieces of banana leaves, if available
non-stick aluminum foil
sea salt
frozen or fresh kamias or sliced lemon
water

• Place 2 layers of banana leaves in a stainless steel skillet. Put salmon head on banana leaves and sprinkle both sides with sea salt. 
• Place sour fruit on top of salmon head. Cover with more banana leaves. 
• Add a quarter cup of water on the bottom of the skillet. 
• Cover and steam cook for 20 minutes or until flesh flakes easily, adding a tablespoon of water if needed during steaming. 
• If banana leaves and sour fruit are not available, use non-stick aluminum foil and sliced lemon.

their eyes are also very yummy