Ponzu Salmon Food

PONZU SALMON

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

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.

SALMON SOBA NOODLES WITH PONZU-SCALLION SAUCE

Steps:

• In a large pot, combine cabbage, dashi powder and 8 cups of water, and bring to boil over high heat. Partially cover, reduce heat to medium and simmer, stirring occasionally, until cabbage is tender and flavors have melded, about 10 minutes. Season with salt and pepper to taste.
• Meanwhile, bring a separate pot of water to a boil and cook soba noodles according to package instructions. Drain and run under cool water to remove excess starch and to stop the cooking. Drain well and divide soba among 4 bowls.
• In a small bowl, mix scallions with ponzu, oil and ginger and set aside. Once cabbage is tender, add tofu and bring broth back to a gentle simmer. Reduce heat to low and arrange salmon slices on top so that they're slightly overlapping and just covered by the broth. Cover and cook until salmon is just opaque throughout, 1½ to 2 minutes. (The fish will continue to cook off the heat.)
• Divide broth and salmon among the 4 bowls. Top each serving with some of the grated daikon and spoon some of the ponzu-scallions sauce over the fish and broth. Serve warm with any remaining ponzu-scallion sauce on the side.

HONEY PONZU SALMON

Steps:

• Place salmon in a large plastic bag.
• Mix together marinade ingredients in a small bowl and pour over salmon.
• Let marinade for at least 2 hours and up to 5 hours.
• Move oven rack to highest position.
• Heat broiler on high for about 4-5 minutes.
• Dry off salmon fillets with paper towels and place on baking sheet.
• Broil for 6-9 minutes depending on how well you like your salmon cooked.
• Sprinkle with sesame seeds, serve with you desired side, and enjoy!

YUZU PONZU SALMON WITH CRISPY RICE RECIPE BY TASTY

Steps:

• Make the sushi rice: In a small bowl, whisk together the rice wine vinegar, sugar, and salt until the sugar dissolves.
• Pour the vinegar mixture over the warm rice and fold with a spatula until the liquid is absorbed.
• Line an 8 x 5-inch container with plastic wrap, then add the sushi rice and press down in an even layer. Fold the plastic wrap over rice to cover, then freeze for 1 hour.
• Meanwhile, make the yuzu ponzu salmon: In a medium bowl, whisk together the kewpie mayonnaise, yuzu kosho, yuzu extract, sesame oil, and soy sauce until combined.
• Add the salmon and scallions to the bowl with the mayonnaise mixture. Mix until evenly coated. Cover with plastic wrap and refrigerate until ready to serve.
• Fry the sushi rice: Heat the avocado oil in a medium pan over medium-high heat until the temperature reaches 375°F (190°C).
• Remove the sushi rice from the freezer and cut into 12 even rectangles. Discard any loose pieces of rice.
• Carefully add 3-4 of the rice rectangles at a time to the hot oil. If the oil splatters, cover the skillet with a lid until it subsides. Cook for 3-4 minutes, or until golden brown, then flip and cook until golden brown on the other side, 3-4 minutes more. Transfer to a wire rack to drain and repeat with the remaining rice.
• Transfer the salmon mixture to a zip-top plastic bag and snip an ½-inch opening in one corner.
• Gently pipe the salmon on top of each piece of crispy rice. Sprinkle each piece with the toasted white and black sesame seeds and top with a slice of jalepeño, if using.
• Serve immediately with ponzu sauce for dipping.
• Enjoy!