Prep 20 mins
Cook 15 mins
The ponzu sauce from this recipe is fantastic on any seafood. The sauce recipe makes 1 cup
- 4 (6 ounce) skinless salmon fillet
- 1 teaspoon fine sea salt
- 2 tablespoons vegetable oil
Northwest Ponzu Sauce
- 1 grapefruit
- 1 orange
- 1 lime
- 1⁄4 cup sugar
- 1⁄4 cup soy sauce
- 1⁄4 cup rice vinegar
- 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.
Excellent ponzu sauce. When I juiced all the fruit up I had over 1 1/2 cups and thought it would be too much for the proportion of sugar. I used 1 cup. That was about right, but it could have gone to 1 1/4 just fine. It didn't taste as much of grapefruit as one would expect. It just tasted citrusy and had a perfect balance. For cooks new to caramelizing sugar: do stand back when you put the juice in the saucepan - that pan is mighty hot. I used flathead fillets for the fish. Nice combination.
I was leary about this recipe but LOVE to try new sauces for salmon. I thought it would be too zesty/sour. It was absolutely incredible and surprisingly simple to prepare. I would think you could also use this with a tuna or shark steak too. I think I'll be making this for my Father's Day dinner party this year. Regarding STEP 10...I left the zest in. Thank you for a great recipe. I'm so glad I made it!
First off, I have to say that I don't like fish. I bought some salmon because I know it's good for me, but I didn't really like it the first time I prepared it. I decided it needed some strong flavors to accompany it and so I found this recipe. It is easy, quick, and I really enjoyed it!! I didn't think I would be buying salmon again, but we discussed having this meal again while we were eating last night. I was afraid there would be too much soy sauce, but I made the recipe exactly how it's written, and it turned out beautifully. I loved the "crust" on the salmon, it created a great mouthfeel (which is a reason I think I don't like fish--it's too soft feeling). I was afraid that just salting would make it bland, but with the sauce, it was perfect. I didn't "puddle" the sauce on the plate, but served it in tiny bowls on the side so we could dip as much or as little as we wanted. Thanks Mooseybear!!