Spicy Ponzu Salmon on Greens
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.
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- Calories: 205
- Calories from fat: 42%
- Protein: 24g
- Fat: 9.6g
- Saturated fat: 1.4g
- Carbohydrate: 4.1g
- Fiber: 0.0g
- Sodium: 1500mg
- Cholesterol: 1.4mg
- 1/2 cup soy sauce
- 1/4 cup ponzu sauce
- 1 tablespoon Asian (toasted) sesame oil
- 3/4 teaspoon oyster sauce
- 1/2 teaspoon black bean sauce
- 1/2 teaspoon Asian red chili paste
- 1/2 teaspoon minced fresh ginger
- 1/2 teaspoon minced garlic
- 1 boned salmon fillet (1 1/2 to 2 lb.)
- 3 quarts (9 oz.) salad greens, rinsed and crisped
- 1. Mix soy sauce, ponzu sauce, sesame oil, oyster sauce, black bean sauce, chili paste, ginger, and garlic.
- 2. Rinse fish, pat dry, and coat with half the ponzu mixture. Let stand about 10 minutes. Discard liquid.
- 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.
- 4. Mix salad greens with remaining ponzu mixture. Present fish on or beside salad.
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