Togarashi salmon skewers with butter potatoes
Salmon skewers marinated in a homemade ponzu sauce topped with shichimi togarashi butter served with butter potatoes.
Servings: 4 -6
Ingredients
- 4-5 lb fresh skinless salmon filet
- 2-3 large russet potatoes peeled and thinly sliced into rounds
- 1/2 cup unsalted butter room temperature
- 1 green onion
- 2 cloves garlic peeled
- 1-2 green chilis
- pinch black pepper
- 1/2 TBS orange zest
- 2 TBS shichimi togarashi
- skewers
- Ponzu sauce:
- 1/4 cup soy sauce
- 1/2 orange juiced
- 1 lime juiced
- 1 TBS brown sugar
- 1 TBS rice vinegar
- 1 TBS mirin
- 1 TBS shichimi togarashi
Instructions
- 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.
Notes
**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.
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.