Woodlands Terrace and the Salmon Belly in Butter Chive Sauce

I had a great food discovery this weekend; thanks to my neighbor and colleague at work who showed us (together with other friends) the long street of food factories along Woodlands Terrace. The bonus is, it is only a 10minute walk from my place making this now one of my favorite place to shop on the weekend.

We visited a couple of food outlets like "Old Chang Kee" famed for their juicy squid balls, the popular salmon branded "Fassler" ( we are avid fans of their smoked salmon ), a delicatessen place supplying NTUC, a dimsum place called "Lim Keng" and "Melvados" who supply breads, cakes, and ice cream to hotels in Singapore.

I bought a couple of stuff but my most memorable would be the "Fassler" place. I am surprised to see a big selection of seafood (not only salmon) cutlets. My favorite is the bag of frozen scallops fresh in their shells. The first thing I did when I reach home is thaw the scallops, placed some sun-dried tomatoes, (which is so yummy courtesy of Melvados), sprinkled mozzarella cheese on top and baked them at 180C for 15-20minutes. I also bought frozen clam chowder soup which paired well with the wholegrain bread i bought from Melvados (cheap at $4.00 for a big loaf). Wow, i think i had one of my favorite Saturday lunch after a long time. I wish i had taken a photo; we were all thrilled to eat, we finished the big platter of scallops in a short time.

In the same food outlet, i also bought salmon belly and butter chive sauce. The salmon looks so fresh right after thawing. I instantly knew baking would be the right way of cooking these yummy belly pairs to bring out the natural oil from the fish. I added a pinch of salt, rosemary, pepper, and the butter chive sauce. You can leave this in the oven for 15-20 minutes at 180C. We just had this for lunch today and again, another big hit in the family.