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This is your sign to make Salmon Teriyaki
Ora 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 alongside smoky purple potat...
Ingredients
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Ora 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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