Verlasso Salmon Two Ways

with Salmon Chips and Bincho Smoked Belly with Charred Green Onion Ponzu  

Who says you can't have salmon on one dish prepared two different ways?! Chef Mikel Anthony takes us on a culinary adventure that's bursting with pure, clean flavors. The earthy richness from the Beet Kvass Poke marries perfectly with the sweet cured salmon Lomi Lomi wrapped in creamy avocado. This is certainly a dish that will wow your palette.


For the Salmon Chips

  • 1 cup Verlasso Salmon scrapings
  • 1/2 cup tapioca starch
  • touch of water

For the Bincho Smoked Salmon Belly

  • 1 part Mirin
  • 1 part Sake
  • Verlasso Salmon belly

For the Charred Green Onion Ponzu

  • 3 green onions, charred
  • Ponzu, enough to blend


For the Salmon Chips

Blend the salmon scapings and tapioca starch in a paste. Add water to smooth out if needed. Vaccuum seal and spread thin. Poach and then cut into rounds and dehydrate at 140 degrees for 45 minutes. Then fry.

 For the Bincho Smoked Salmon Belly

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. Remove from refrigeration and place on skewers (soak skewers if you plan to cook to well done) Cook on grill or flat top.

For the Charred Green Onion Ponzu

Blend and adjust seasoning to your liking.


Place salmon belly on top of chip and garnish with green onion ponzu. 

Chef Mikel Anthony Headshot.jpg

Recipe by Chef Mikel Anthony