How to Use A&B American Style: Roasted Salmon Belly

This recipe is courtesy of Chef Harold Villarosa of the Insurgo Project, a community collective committed to nurturing the farm to table movement in low-income neighborhoods throughout the country.

Insurgo partners with local farms, restaurants, chefs, and development agencies to source and serve organic food using innovative cooking techniques providing local communities with practical knowledge and financial means to eat from farm-to-table, from field-to-fork.

The finishing touch on the Salmon

Roasted Salmon Belly Served with Green Sphere Salad and Pickled Red Cabbage

  • 1 whole salmon belly

Marinade Ingredients

  • 3/4 tsp white peppercorns (4g)
  • 3/4 tsp coriander pods (4g)
  • 1 cinnamon stick
  • 2 T lemon juice
  • 2 T A&B American Style With Garlic Pepper Sauce
  • 1 onion, roughly diced
  • 1 red bell pepper, roughly diced
  • 2 cloves of garlic
  • 3 tsp chopped parsley (15g)
  • 2 thyme sprigs
  • Salt
  • 1 cup vegetable stock

Directions for Roasted Salmon Belly

  1. Toast the spices in a dry saucepan to release the natural oils. Once they smell fragrant, add them to the blender
  2. Add the rest of the marinade ingredients, except the vegetable stock, to the blender
  3. Blend slowly, adding stock gradually
  4. Blend on high until the mixture is smooth
  5. Lay salmon belly on a baking sheet, season with salt and pepper
  6. Cover salmon with marinade, wrap in plastic, and chill for ~8 hours in the fridge
  7. Take the belly out of the fridge and allow it to come to room temp while you preheat the oven to 400
  8. When the oven is hot and ready, roast the belly for 6 minutes
  9. Check on your fish and rotate it, 6-9 more minutes until done
  10. Plate with style because this dish is for real
  11. Artfully spread pea purée (recipe below) on the plate and set fish in center
  12. Add a little more purée for decoration and color. Top with green sphere salad, pickled cabbage and fresh leaves of cilantro (recipes below)
  13. Quickly snap a photo for instagram: #justfoodinyourfood @ABAmericanStyle
  14. But post it later
  15. Immediately share with the special guest you want to impress; serves 2

Pickled Red Cabbage

  • 2 cups sliced red cabbage
  • 3 cups water
  • 2 cups white wine vinegar
  • 1 cup sugar
  • 1 bay leaf
  • 2 thyme sprigs
  • 1 garlic clove


  1. Combine all ingredients except cabbage and bring to a boil
  2. Pour over cabbage and let pickle for 8 hours

Pea Purée

  • 2 cups frozen peas
  • 1 cup picked mint leaves
  • Cold water
  • Salt
  • White pepper


  1. Defrost frozen peas
  2. Add to blender and blend slowly
  3. Add in mint and continue to blend
  4. Add in cold water to loosen the mixture to your desired texture
  5. Season with salt and white pepper

Plating the Salmon

Green Sphere Salad

  • 3 T edamame
  • 3 T peas
  • Pickled cabbage from above
  • Lemon juice, to taste
  • Olive oil
  • Cilantro leaves
  • Salt and pepper


  1. In a bowl, mix edamame, peas, and pickled cabbage
  2. Dress with lemon juice and olive oil, to taste
  3. Season with salt and pepper

Adding a measure of With Garlic Pepper Sauce

Have your own suggestions for how to use A&B American Style? 

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