Salmon with Ponzu Sauce
Servings
4
Prep Time
20 minutes
Cook Time
10 minutes
This Salmon with Ponzu Sauce recipe features succulent King Ora salmon, perfectly seared to crispy-skinned perfection and served over a bed of fluffy jasmine rice, complemented by steamed baby bok choy. The homemade ponzu sauce, a tangy blend of lemon and lime with traditional Japanese ingredients like mirin, kombu, and bonito flakes, envelops the dish in a refreshing umami-rich sauce.
Garnished with crisp radishes, carrots, and green onions, and a sprinkle of sesame seeds, this dish is a visually stunning, mouthwatering experience. Perfect for a nutritious dinner or a special occasion meal, it’s sure to impress with its balanced flavours and elegant presentation.
Ingredients
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1/2 cup light soy sauce
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1/2 cup mirin
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2 tablespoons rice vinegar
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1/2 cup bonito flakes
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(3 x 3-inch) piece of kombu
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Zest of a lemon
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1/2 cup lemon
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1/2 cup lime juice
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4 x 6-ounce 175 g portions King Ora Salmon with skin (Chinook)
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Avocado oil
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4 portions cooked jasmine rice
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Baby bok choy, steamed
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Radishes, thinly sliced
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Carrots, thinly sliced
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Green onions, thinly sliced
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Sesame seeds
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Thomas Keller Insignia Commercial Clad Stainless Steel Sauce Pot, 1.5 -Quart
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Thomas Keller Insignia Commercial Clad Stainless Steel Sauce Pot, 3-Quart
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Thomas Keller Insignia Commercial Clad Stainless Steel Sauté Pans, 12.5in
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Hestan Provisions Stainless Steel Steamer Insert, 3-Quart
Ponzu sauce
Salmon
For serving
Featured Products
Directions
Prepare the Ponzo Sauce
In a small saucepan combine the soy sauce, mirin, rice vinegar, bonito flakes, kombu, and lemon zest, then bring to a boil. Turn off the heat and let it cool completely. Pour the liquid through a fine mesh strainer to remove all of the solids. Then stir in the lemon and lime juices. Set aside until ready to use. Leftover sauce can be stored in an airtight container for up to a week.
Cook the Salmon
Pat dry the salmon with paper towels.
Heat a 12.5 skillet over medium-high heat.
Drizzle a thin coating of avocado oil on the bottom of the pan. When the oil is shimmering, carefully place the salmon into the skillet skin side down. The oil is hot and may splash.
When the edges of the salmon begin to brown, reduce the heat to medium. Continue to cook until the salmon becomes opaque a third of the way up the sides. About 3-4 minutes depending on the thickness.
Carefully flip the salmon to quickly cook the flesh side of the fish, 30 to 60 seconds.
Remove the salmon from the skillet and place on a paper towel-lined plate to drain.
To serve
Divide the rice among four shallow bowls (or plates) then place a piece of salmon, skin side up on the rice. Add a serving of bok choy to each plate then ladle the ponzu sauce around the rice and bok choy, onto the plate. Finish with the radishes, on the plate and the carrots and green onions on top of the fish. Sprinkle the bok choy with the sesame seeds and enjoy.
