Wednesday, July 11, 2012

Salmon & Onion Taste Lasers with Cucumber Space Soup


I've begun to get concerned that if I eat another meat-based dinner, I might collapse in on myself like a neutron star. So, something barbecued, but healthy. Where to look for inspiration…

The other night, I had dinner at Qoo Robata. It's an overlooked Japanese spot in BK. While there, I ordered the BBQ'd salmon belly with green onions on a skewer. It destroyed it so hard, I vowed to re-create it on the Big Green Egg the next night. It's fricking hot out right now. So to complement, I cast about for a chilled soup. I've said this once, and I'll say it again - the weekend Wall Street Journal Off Duty food section is (also) destroying it. They just did a piece on various uses of the cucumber...pause..., and the soup they featured looked weird and awesome.

Cucumber and Buttermilk Space Soup With Sourdough Croutons
Here's how it goes for the soup, which needs to be started 2.5 hours before it's ready.

Ingredients:
- 2 pounds cucumbers
- 2 cups buttermilk
- 1 ripe avocado, diced
- 1 tablespoon tarragon leaves
- 1 tablespoon mint leaves
- 1 tablespoon white-wine vinegar
- 1 teaspoon sugar
- Salt and freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 1 cup sourdough croutons, for serving

First - Peel, halve and, if necessary, seed cucumbers. Dice enough to set aside 1 cup for garnish; roughly chop the remaining and place in a blender.

Second, add buttermilk, avocado, herbs, vinegar, sugar and salt to the blender and blend until very smooth, about 2 minutes. Strain soup through a fine mesh sieve and thin with water, about half a cup.

Third, season with salt and pepper, cover and chill at least 2 hours.

Last, divide soup among bowls, drizzle with oil, garnish with croutons and serve.

Salmon & Green Onion Taste Lasers
Next up, the salmon skewers.

Ingredients
- 2 large salmon cuts, skin on
- Salt and pepper
- 2 bunches of green onions
- Teriyaki sauce
- Olive oil
- Fennel seed powder

First, cut the salmon away from the skin with a really sharp knife. Then cut into strips and slice width-wise to form salmon cubes, for lack of a better description.

Second, cut the green onions into one inch-long segments. Alternate the salmon and green onions on the skewer until you've run out of space.

Third, drizzle both sides with olive oil, paint with teriyaki sauce, then season with salt, pepper and a whisper of fennel seed powder.

Last, place the taste lasers on the grill indirect at 375 for 20 - 25 minutes.  Flip em at 10 mins, and re-paint with T-sauce.

I hate when people describe foods as summery, colorful, or for the hot weather. But if you're looking for a fresh vibe on a muggy evening, this is Meat Hunx commanding you to follow our lead.

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