I tried salmon belly with green onion skewers the other night at a Japanese joint. It was spectacular. So I vowed to try it myself. Here's the result. The recipe is pretty simple (below).
It's so hot out, I paired with a cucumber soup courtesy of the Wall Street Journal's weekend food section.
If you'd like to see the whole thing in action, check out:http://www.meathunx.com/2012/07/salmon-onion-taste-lasers-with-cucumber.html
- 2 large salmon cuts, skin on
- Salt and pepper
- 2 bunches of green onions
- Teriyaki sauce
- Olive oil
- Fennel seed powder
cut the salmon away from the skin with a really sharp knife. Then cut
into strips and slice width-wise to form salmon cubes, for lack of a
Second, cut the green onions into one
inch-long segments. Alternate the salmon and green onions on the skewer
until you've run out of space.
Third, drizzle both sides with
olive oil, paint with teriyaki sauce, then season with salt, pepper and a
whisper of fennel seed powder.
Last, place the taste lasers on the grill indirect at 375 for 20 - 25 minutes. Flip em at 10 mins, and re-paint with T-sauce.
- Meat Hunx