James Carrier
Yield
Makes 4 to 6 servings

Notes: Chef Amiko Gubbins of Cafe Japengo in San Diego uses citrus-flavor ponzu to make an all-purpose sauce. Here the sauce seasons salmon. But if you'd like to try it with other foods as a marinade, basting sauce, salad dressing, or dipping sauce, combne ingredients as directed in step 1; use or cover and chill up to 1 month.

How to Make It

Step 1

Mix soy sauce, ponzu sauce, sesame oil, oyster sauce, black bean sauce, chili paste, ginger, and garlic.

Step 2

Rinse fish, pat dry, and coat with half the ponzu mixture. Let stand about 10 minutes. Discard liquid.

Step 3

Set salmon, skin up, on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook salmon, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 6 to 8 minutes. Remove from grill.

Step 4

Mix salad greens with remaining ponzu mixture. Present fish on or beside salad.

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