Salmon fillet | soy glaze | rice | sea lavender

4 persons | Shichirin, Fish and shellfish | Fish | Main dish

Prep time

• Light a medium amount of Binchotan, fully open the sliders of the Shichirin. Remove the standard grate and place the Yakitori bars.

Preparation

• Rinse the rice until the water runs clear. Put the rice in a *rice cooker with water and switch on.
   
• Then mix all the ingredients for the Soy Glaze together and set aside.
   
• Start by cutting the salmon fillet into 4 pieces. Then skewer each one with 2 BBQ skewers. You place one skewer to the left and one to the right of the salmon so you can turn them over more easily.
   
• Using the Yakitori bars, grill the skewers over the hot Binchotan and brush regularly with Soy Glaze. Turn the skewers regularly for 2 minutes to prevent the salmon from burning.
   
• Toast the lamb's ear in a sieve over the Binchotan.
   
• Serve the rice in a bowl topped with the salmon and lamb's ear. Finish with the Soy Glaze as dressing.

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