Salmon Belly Satay with Avocado Crema | Easy Salmon Recipe by Chef Eric | Kamado Joe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Cut avocados in half and twist to open, then season with salt, pepper, and garlic.

Preheat grill to 450°F.

Place avocados flesh side down on the grill and char them until slightly grilled, about 2-3 minutes.

Char half of the limes on the grill as well to enhance their flavor.

Scoop charred avocado into a food processor along with the other three halves.

Add chopped cilantro, garlic, and about half a cup of sour cream to the food processor.

Blend until smooth, adding a little vinegar if necessary for consistency.

Set the avocado crema aside while preparing the salmon belly.

Remove the skin from the salmon belly using a utility knife, applying positive pressure and a sawing motion.

Cut the salmon belly into bite-sized pieces.

Skewer the salmon belly pieces onto skewers, seasoning one side with salt, pepper, and garlic.

Heat oil on the grill and place skewers seasoned side down on the grill.

After a few minutes, flip the skewers and season the other side.

Sear the salmon belly skewers quickly to avoid overcooking, about 2-3 minutes per side.

Drizzle chili crisp oil over the skewers for added flavor and texture.

Prepare a presentation plate with the avocado crema and transfer the skewers onto the plate.

Finish with a sprinkle of chives on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens