PONZU SALMON
Make and share this Ponzu Salmon recipe from Food.com.
Provided by Mooseybear
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the sauce:.
- Use a zester to remove the colorful outer rind from the grapefruit, the orange and the lime; save the zest on the side.
- If you don't have a zester, use a vegetable peeler to remove the rind, then cut it into julienne strips with a sharp knife.
- Juice the fruits and combine the juices.
- Put the sugar in a dry pan over medium-high heat and swirl the pan until the sugar has begun to dissolve; it will be caramel-colored.
- Pour in the fruit juice and step back because the mixture will boil and steam rapidly before settling into a steady boil.
- Boil for about 2 minutes, swirling the pan now and then to dissolve the caramelized sugar.
- When the caramelized sugar has dissolved, add the soy sauce and vinegar.
- Drop in half of the citrus zest that was set aside before the fruits were juiced and continue boiling the sauce for 2 or 3 minutes, or until it is slightly thickened.
- The zest may be left in or strained out.
- Serve the sauce warm or at room temperature.
- For the Salmon: Rinse the salmon fillets, pat them dry and sprinkle with the sea salt.
- Put a large, nonstick skillet over medium-high heat and allow the pan to preheat for 1 minute.
- Put the oil in the pan; it should be almost smoking-hot.
- Put the salmon skinned-side-up into the pan and allow the salmon to cook undisturbed for 4 to 5 minutes or until a crisp brown crust has formed on the underside of the fish.
- Turn the fillets and cook 5 minutes longer or until fish is just cooked through.
- Make a puddle of ponzu sauce in the center of four plates and plant the pan-seared fish fillets on top.
- Garnish the fish with reserved zest from a grapefruit, an orange and a lime.
GRILLED SALMON WITH PONZU SAUCE AND VEGETABLE SLAW RECIPE
Steps:
- Combine orange juice, sake, sugar, soy sauce, lime juice, and red pepper in heavy small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.) Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon, skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes. Transfer 1 salmon fillet to each of 6 plates. Top with slaw, dividing equally. Sprinkle with sesame seeds
- garnish with lemon wedges and serve.
Nutrition Facts : Calories 500
GRILLED SALMON STEAKS WITH CHIPOTLE-PONZU SAUCE AND GRILLED GREEN BEANS
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high.
- Season both sides of salmon with salt and black pepper. Grill salmon steaks 5 minutes per side for medium-rare. Arrange green beans on grill alongside salmon. Grill 10 minutes, until crisp-tender, turning frequently.
- Meanwhile, in a blender, combine remaining ingredients and puree until smooth. Serve 4 of the salmon steaks with green beans on the side and ponzu sauce drizzled over top. Reserve remaining salmon steaks for another recipe. Serve with cellophane noodles.
SWEET AND SPICY GRILLED SALMON
The decadent-tasting "good" fat in salmon complements the sweet-spicy Buffalo glaze. The skin gets caramelized and crisp on the grill as the sauce drips onto it. It's delicious, but can be discarded to save fat and calories. (The numbers below include the skin.) A crisp and refreshing celery slaw is dressed with the same sauce, made creamy with light mayo, and brightened with onions and chives.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill or grill pan on medium high.
- Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
- Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
- Transfer the fillets to individual plates and serve with the celery slaw.
GRILLED SALMON
My family eats lots of seafood, and salmon is one of our favorites. This is a quick and delicious recipe that will have a meal prepared in minutes! If you like heat, you may add red crushed peppers or a dash of cayenne!
Provided by Nanasnthakchen
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
- Preheat grill for medium heat and lightly oil the grate.
- Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 1.8 g, Cholesterol 97.4 mg, Fat 25.7 g, Fiber 0.4 g, Protein 41.8 g, SaturatedFat 4.4 g, Sodium 299 mg, Sugar 0.5 g
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- Combine orange juice, sake, sugar, soy sauce, lime juice, and red pepper in heavy small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. DO AHEAD Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.
- Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon, skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes.
- Transfer 1 salmon fillet to each of 6 plates. Top with slaw, dividing equally. Sprinkle with sesame seeds; garnish with lemon wedges and serve.
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