We decided that salmon kelp rolls are not just for new year and started making it regularly. We ususally get a half filet of a whole salmon which is much more economical per unit weight but you end up with a lot of salmon. The way I usually handle this is; 1. Scale the salmon skin, 2: Remove the belly portion (we have it
as an appetizer, lightly salted and dried overnight in the refrigerator), 3. Remove flesh from the skin from the irregular pieces such as the both ends (From them I make
salmon cakes), 4. Thinly slice and make
Russian marinated salmon and 5. Cut into half inch buttons and make
salmon kelp rolls, 6. When the salmon is particularly large, I also could make
two small fillets. This leaves a good amount of salmon skin. I cut the skin in a few inch rectangle and make them flat with a small sheet of parchment paper separating the each pieces and place them in a sealable plastic container stored in the fridge until I cook them
When I make salmon kelp rolls, I try to hydrate just the right amount of “Konbu” kelp and “Kanpyo” goard peel, but, often I have some extras. So, to use up the hydrated kelp and kanpyo, I made burdock root kelp rolls since I had burdock roots at hand. I served this with slamon kelp roll, green beans with sesame dressing and crispy salmon skin as a starter one evening.
I did not follow any particular recipe.
For burdock root, I just scrape the skin, cut into the length matching the width of the kelp. Boil for 10 minutes, roll in the kelp and tie with the kanpyo. Then, I cooked them very similar to the salmon kelp rolls.
This is quite good. I seasoned it less sweet and a bit more salty than the salmon kelp rolls. It has a nice crunch.
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