ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Seared Salmon with Jalapeño Ponzu

Photo: Randy Mayor; Styling: Cindy Barr
Total time 10 mins
Yield 4 servings

Ingredients

  • 3 tablespoons lower-sodium soy sauce
  • 2 tablespoons fresh orange juice
  • 2 tablespoons mirin (sweet rice wine)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon dark sesame oil
  • 4 (6-ounce) salmon fillets
  • 1 large jalapeño pepper, cut crosswise into thin slices

Nutrition Information

  • calories 333
  • fat 16.6 g
  • satfat 3.6 g
  • monofat 7.2 g
  • polyfat 4.7 g
  • protein 37.2 g
  • carbohydrate 5 g
  • fiber 0.3 g
  • cholesterol 87 mg
  • iron 0.9 mg
  • sodium 477 mg
  • calcium 24 mg

How to Make It

  1. Combine first 4 ingredients in a small bowl; mix well.

    Roasted Fish with Kabocha Coulis
    James Carrier
  2. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, skin side down; cook 4 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Arrange 1 fillet on each of 4 plates. Top fillets evenly with jalapeño slices. Spoon about 2 tablespoons soy sauce mixture over each serving; let stand 10 minutes before serving.