Chef Mikel Anthony's Verlasso Salmon Two Ways

Verlasso Salmon is an amazingly versatile product. Broiled, grilled, baked, or roasted, we often have a hard time picking just one way to prepare our next meal. Chef Mikel Anthony's Verlasso Salmon Two ways gives us the best of two preparation methods all in one delicious and impressive dish.

CHIP

Ingredients:

- 1 cup approx. Salmon scrapings

- 1/2 cup approx. Tapioca starch

- Touch of Water

Method of Prep:

- I initially used a recipe from Corey Lee’s book Benu. The recipe calls for squid/ calamari. I’ve used it before. It calls for equal parts squid and tapioca starch. I tired that with the salmon and it didn’t work. So I had to adjust.

- Use slurry mixture of egg wash to seal.

- Steam or poach

BINCHO SMOKED BELLY

Ingredients

- 1 part Mirin

- 1 part Sake

- Salmon Belly

Method of Prep:

- Trim your salmon belly to where you only have the flesh.

- Cut into squares and cover in the sake and mirin for no less than an hour.

- Refrigerate during this process.

CHARRED GREEN ONION PONZU

Ingredients:

- 3 ea. Green Onion, charred

- Ponzu (enough to blend)

Method of Prep:

- Blend in Vitamix.

- Adjust seasoning.