Verlasso Salmon Two Ways

Verlasso Salmon Two Ways with salmon chips and bincho smoked belly with charred green onion ponzu. 

by Chef Mikel Anthony

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This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Verlasso, Wusthof, and FOH.

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Chip 

INGREDIENTS

• 1 cup approx. Salmon scrapings
• 1/2 cup approx. Tapioca starch
• Touch of Water

METHOD

1. 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.
2. Use slurry mixture of egg wash to seal.
3. Steam or poach.

Bincho Smoked Belly 

INGREDIENTS

• 1 part Mirin
• 1 part Sake
• Salmon Belly

METHOD

1. Trim your salmon belly to where you only have the flesh.
2. Cut into squares and cover in the sake and mirin for no less than an hour.
3. Refrigerate during this process.  

Charred Green Onion Ponzu

INGREDIENTS

• 3 ea. Green Onion, charred
• Ponzu (enough to blend)

METHOD

1. Blend in Vitamix.
2. Adjust seasoning.

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