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This is your sign to make Salmon Teriyaki
King salmon, one of the richest, most marbled salmon in the world, gets a 20-minute bath in garlic shoyu, honey, and sesame before hitting the smoker low and slow over applewood. The result is lacquered, silky fish with smoky purple potatoes dusted with togarashi and a bright snap pea, cucumber, and avocado salad that cuts right through the richness. A meal to plate outside for family, eat slowly, and enjoy together.
Ingredients
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King Salmon, defrosted and brought to room temperature
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1/4 cup garlic shoyu (from Seatopia Essentials)
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3 tbsp honey
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1 tbsp sesame oil
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1 tsp rice vinegar
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2 lbs purple potatoes, cubed
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2 tbsp extra virgin olive oil
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Sea salt, to taste
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Togarashi
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2 cups sugar snap peas, deveined and sliced diagonally
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3 green onions, sliced diagonally
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1 cup cucumber, sliced diagonally
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1 avocado
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Pickled red onion
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Sea salt and lemon zest, to taste
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2 tbsp Greek yogurt
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2 tsp extra virgin olive oil
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2 cloves garlic, crushed
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Juice of 1/2 lemon
For the Salmon Marinade
For the Potatoes
For the Salad
For the Dressing
Directions
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1.Defrost the salmon overnight in the fridge, wrapped in paper towels on a tray. Before cooking, bring it to room temperature. -
2.Preheat smoker to 275°F using applewood pellets. (You can also use a grill—just adjust time and heat for indirect cooking.) -
3.In a small bowl, whisk together all marinade ingredients. Pour into a dish large enough to hold the salmon and place pieces flesh-side down. Marinate for 20 minutes—Ora King doesn’t need long to absorb flavor. -
4.While the salmon marinates, cube and season the potatoes in a cast iron skillet. Once the smoker reaches 275°F, place the potatoes inside.
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5.After the potatoes have smoked for 15 minutes, gently add the salmon, skin-side down. Smoke for 20 minutes, then glaze again. Total cook time is 45 minutes for the salmon and an hour for the potatoes. -
6.While they smoke, prepare the salad. Combine all vegetables in a large bowl, add dressing, and toss. Layer with avocado and pickled red onion, and finish with sea salt and lemon zest. -
7.Remove salmon and rest for 5 minutes. Finish with green onions and sesame seeds. Remove potatoes and plate for serving. -
8.Serve under the last of the day's sun and enjoy with family.
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