It was also the kick off dinner of ouf Santa Maria BBQ grill this year.
One of our friends made an awesome crostini combo appetizer. They were edamame-miso hummus topping and goat cheese strawberry topping. Perfect start. Then, we also had my creamy corn & kabocha potage, which was made in soup & stew donabe, “Miso-shiru Nabe”. I served it chilled this time in the patio.
Since I got half of a super fresh 21-pound (about 10 kg) fresh Atlantic salmon from a fish market, I decided to do "Salmon 3 Ways" this time. So, here are my 3 salmon courses.
Salmon gravlax...I cured a thick block in salt-dill marinade for 48 hours and thinly-sliced to serve on a bed of donabe steam-roasted (in tagine style donabe, "Fukkura-san") kabu (Japanese turnip) and shaved fennel bulb.
Salmon "toro" (fatty belly) was marinated in my homemade 2-year aged miso & amazake based paste for 2 days. Very nicely marinated.
The salmon belly was wrapped in foil with Kujo negi (Kyoto-style green onion with large tender green part), shimeji mushrooms, enoki mushrooms, and a little butter.
Then, it was cooked on Santa Maria BBQ Grill until just done. Wow...quite decadent and super rich and nice.
With a thick cut, I seasoned it simply with yuzu shichimi salt and cooked on a cedar plan on the grill. Very nice.
Along with a power salad dish, I also grilled asparagus and satsuma sweet potato. Main courses were also served with (of course!) donabe rice. I made brown and black rice mix in double-lid donabe rice cooker, "Kamado-san".
Another friend of mine brought a special dessert. She made pinapple mousse cake...unbelievable! It had a subtle scent of thyme, and so delicate and elegant.
What a perfect way to kick off our Santa Maria BBQ Grill season with the best company.
