Salmon Belly Satay

Dive into a delectable combination of tender salmon belly skewers paired with a creamy avocado crema. This dish brings vibrant flavors and a touch of elegance to any gathering, making it a standout appetizer or light meal.

Instructions

1. 01

   Ensure the grill is stabilized at 450°F with a searing surface like a soapstone or griddle.

2. 02

   Cut the avocados in half and season with salt, pepper, and garlic. Place flesh side down on a grill preheated to 450°F for about 2 minutes until slightly charred.

3.  

   

4. 03

   Place two halves of a lime on the grill to char slightly for about 1-2 minutes.

5. 04

   Scoop the charred avocado into a food processor.

6. 05

   Add the juice of the limes, cilantro, garlic clove, sour cream, and salt.

7. 06

   Process until smooth. If it needs more liquid to blend, add a touch of vinegar.

8.  

   

9. 07

   Remove the skin from the salmon belly using a utility knife. Cut the salmon into ¼ inch bite-size pieces.

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11. 08

    Skewer the salmon pieces. For thinner pieces, weave the skewer through in a sewing motion.

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13. 09

    Season the skewered salmon pieces with Lanes SPG Seasoning.

14. 10

    Oil the searing surface and place the seasoned salmon skewers on it, seasoned side down.

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16. 11

    Sear for about 1-2 minutes per side, until the salmon is cooked through and has a nice char.

17. 12

    Top the seared salmon with chili crisp for added flavor and texture.

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19. 13

    Spread the avocado crema on a serving plate.

20. 14

    Transfer the salmon belly skewers to the plate.

21. 15

    Garnish with chopped chives.

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