Grilled Salmon with Ponzu Sauce and Vegetable Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Recently, I had dinner at the super-romantic Shadowbrook Restaurant in nearby Capitola, writes Holly M. Sharps of Menlo Park, California. To get to Shadowbrook, you have to take a cable car down a hill. The restaurant is on several levels and has spectacular views of the ocean not to mention great food. The salmon was absolutely delicious. The sake- and soy-based ponzu sauce is traditionally a Japanese dipping sauce. Here, it’s used to baste the fish as it cooks. Ingredients:
1 cup orange juice |
1/2 cup sake |
1/4 cup sugar |
1/4 cup soy sauce |
2 tablespoons fresh lime juice |
1/4 teaspoon dried crushed red pepper |
2 teaspoons water |
1 1/2 teaspoons cornstarch |
vegetable oil |
6 7- to 8-ounce salmon fillets |
vegetable slaw with miso dressing |
1 tablespoon black sesame seeds or toasted sesame seeds |
6 lemon wedges |
Directions:
1. Combine orange juice, sake, sugar, soy sauce, lime juice, and red pepper in heavy small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.)
2. Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon, skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes.
3. Transfer 1 salmon fillet to each of 6 plates. Top with slaw, dividing equally. Sprinkle with sesame seeds; garnish with lemon wedges and serve.
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