Salmon skewers marinated in house made ponzu sauce served with butter potatoes doused in a spicy, herbal, and citrusy shichimi togarashi infused butter. An epic way to elevate a traditional salmon and potato dinner. The star apart from beautiful salmon filets, is the spice blend. It capitalizes on that savory but slightly sweet elements and adds a new layer of umami that hits your palette.
For lovers of spice, the Japanese spice blend shichimi togarashi is worth seeking out. You can find it in most grocers with all the other spices. This blend of spices is probably a new obsession for us. Move aside everything bagel there’s a new player in town.
This blend is an array of seasonings that brightens and heats simultaneously, made up of seven ingredients such as dried chili, citrus, and salt. Its beautiful colors brings a distinct flavor profile that’s perfect for seafood, vegetables and will elevate any sauce or marinade. Well worth adding to your spice collection.
TO PREPARE THE SALMON
We recommend purchasing skinless salmon. Costco sells 3-4lb packages of salmon with the skin already removed. When preparing we recommend cutting into strips instead of cubes because the salmon when cooked becomes flaky and more delicate it can fall apart easily. This will ensure that it stays in one piece and makes it easier to handle.
TO MAKE THE POTATOES
Growing up we had a flat top in our house so we have had our fair share of butter potatoes. If you’ve never had these well your in for a treat. I know one person who now loves these! AKA my husband. The secret is cutting them thin so that they get nice and crispy. Cook at a temperature just above medium. Bringing the heat will limit the amount of moisture thats released which gets your potatoes crispy rather than soft. Get a good amount of butter on the grill beforehand so that the potatoes don’t stick. Toss as much butter as you’d like on the grill after all these are butter potatoes.
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