![photo file_zpsee3f8734.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zpsee3f8734.jpg)
It was also the kick off dinner of ouf Santa Maria BBQ grill this year.
![photo file_zps5900db57.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps5900db57.jpg)
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One of our friends made an awesome crostini combo appetizer. They were edamame-miso hummus topping and goat cheese strawberry topping. Perfect start. Then, we also had my creamy corn & kabocha potage, which was made in soup & stew donabe, “Miso-shiru Nabe”. I served it chilled this time in the patio.
Since I got half of a super fresh 21-pound (about 10 kg) fresh Atlantic salmon from a fish market, I decided to do "Salmon 3 Ways" this time. So, here are my 3 salmon courses.
![photo file_zpsdbf5bc6e.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zpsdbf5bc6e.jpg)
Salmon gravlax...I cured a thick block in salt-dill marinade for 48 hours and thinly-sliced to serve on a bed of donabe steam-roasted (in tagine style donabe, "Fukkura-san") kabu (Japanese turnip) and shaved fennel bulb.
![photo file_zps1b80a342.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps1b80a342.jpg)
![photo file_zps41f5fa68.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps41f5fa68.jpg)
Salmon "toro" (fatty belly) was marinated in my homemade 2-year aged miso & amazake based paste for 2 days. Very nicely marinated.
![photo file_zpsfdc66ca1.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zpsfdc66ca1.jpg)
![photo file_zpse4051859.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zpse4051859.jpg)
![photo file_zpsfd9093e6.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zpsfd9093e6.jpg)
The salmon belly was wrapped in foil with Kujo negi (Kyoto-style green onion with large tender green part), shimeji mushrooms, enoki mushrooms, and a little butter.
![photo file_zps324cc178.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps324cc178.jpg)
![photo file_zps65eb255d.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps65eb255d.jpg)
Then, it was cooked on Santa Maria BBQ Grill until just done. Wow...quite decadent and super rich and nice.
![photo file_zpsee52448f.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zpsee52448f.jpg)
![photo file_zps98413406.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps98413406.jpg)
![photo file_zpsea0b4551.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zpsea0b4551.jpg)
With a thick cut, I seasoned it simply with yuzu shichimi salt and cooked on a cedar plan on the grill. Very nice.
![photo file_zps88bd84db.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps88bd84db.jpg)
![photo file_zps5f4f8018.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps5f4f8018.jpg)
![photo file_zpsc5ec6d0e.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zpsc5ec6d0e.jpg)
Along with a power salad dish, I also grilled asparagus and satsuma sweet potato. Main courses were also served with (of course!) donabe rice. I made brown and black rice mix in double-lid donabe rice cooker, "Kamado-san".
![photo file_zpsf3707f89.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zpsf3707f89.jpg)
![photo file_zps54397ad9.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/file_zps54397ad9.jpg)
Another friend of mine brought a special dessert. She made pinapple mousse cake...unbelievable! It had a subtle scent of thyme, and so delicate and elegant.
What a perfect way to kick off our Santa Maria BBQ Grill season with the best company.