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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Salmon skewers marinated in a homemade ponzu sauce topped with shichimi togarashi butter served with butter potatoes.
Prep Time35 minutesmins
Cook Time15 minutesmins
Total Time50 minutesmins
Course: Weeknight Dinners
Author: the communal feast
4-5lbfresh skinless salmon filet
2-3large russet potatoespeeled and thinly sliced into rounds
1/2cupunsalted butterroom temperature
Begin by making ponzu sauce: in a bowl combine all the ingredients mix until blended and set aside.
Cut salmon filet into 8-10 strips (as seen in picture) place in a large enough container. Brush with ponzu sauce adding a little extra to marinade. Transfer to refrigerator for 30 minutes. Reserve the remaining ponzu for the butter and serving.
To make the togarashi butter: in a blender or food processor combine green onion, garlic, green chilis, pepper and orange zest. Blend until finely chopped about 1 minute. Transfer to a bowl and mix with butter and 2 TBS ponzu sauce. Mix until well blended. Keep refrigerated.
Preheat grill to 350 degrees F. Individually skewer salmon pieces and wrap in aluminum foil. Cook on the grill for 12-15 minutes wrapped in foil. For grill marks remove from foil for the last 2 minutes and sear both sides.
While the salmon is cooking make the potatoes. On a flattop (preferred) or a large skillet over medium-high heat melt togarashi butter. Cook potato rounds leaving a little space in between. Cook on both sides until golden and crispy. The potatoes will cook quickly- be sure to keep an eye on them. Repeat until all the potatoes are cooked. Add extra butter to the pan in between cooking to boost the flavors.
To serve: brush the salmon immediately after cooking with togarashi butter. Serve with potatoes and extra ponzu sauce on the side. Top with fresh herbs and citrus zest.
**If using wooden skewers be sure to soak a few hours or overnight. baking: Preheat the oven to 425 degrees F. Line a baking sheet with foil. Toss the potatoes in togarashi butter and individually layer on baking sheet. Bake for 15 minutes. Remove from the oven and flip the potatoes. Add the salmon skewers to the pan. Use two pans if needed. Return to the oven and cook an additional 10 minutes or until salmon is light pink and potatoes appear golden and crispy. No need to cover the salmon or flip as this would result in a flakier piece of fish.