What’s For Dinner?Posted: July 25, 2012
King salmon, of course. These early fish are loaded with fat and absolutely delicious. Last night between processing and brining fish for the smoker, we took a break for one of my favorite meals. This is salt-broiled salmon shioyaki. The fish is scaled and salted a day ahead of time, then put on a sizzling hot grill, so the skin and exterior meat gets crispy and the interior melts in your mouth. Fresh snow peas from the garden and a mix of Japanese white rice and brown and wild rice on the side. I was going to take a picture of the collar or kama, but Skyla pounced on it and started eating before I could get the camera out. It’s her favorite part of the salmon and she couldn’t resist. I don’t blame her.