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
Ponzu Sauce
- Light soy sauce
- Mirin
- Rice vinegar
- Bonito flakes
- Kombu
- Lemon zest
- Lemon juice
- Lime juice
Salmon
- King Ora Salmon with skin (Chinook)
- Avocado oil
For Serving
- Jasmine rice
- Baby bok choy, steamed
- Radishes, thinly sliced
- Carrots, thinly sliced
- Green onions, thinly sliced
- Sesame seeds
Instructions
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 in the fridge.
Prepare the Salmon
Pat dry the salmon with paper towels.
Heat a 12.5 skillet over medium-high heat.
Mercury Ball Test
To test when the skillet is hot enough before adding your fat, you can perform the mercury water ball test and pour in a few drops of water. If the water just sizzles and evaporates, the pan isn't hot enough. When the water floats along the surface like balls of mercury, the pan is the perfect temperature and will act like nonstick.
Cook the Salmon
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. Caution, 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 and add a serving of bok choy to each plate. Next, ladle the ponzu sauce around the rice and bok choy, onto each plate. Finish by placing the radishes, directly on the plate and the carrots and green onions on top of the fish. Sprinkle the bok choy with the sesame seeds and enjoy.
Equipment Used
Made in the Hestan Culinary Thomas Keller 12.5-inch Saute Pan and 1.5qt Sauce Pot on our Hestan Dual Fuel Range. Proud Hestan Ambassador. Opinions in this post are my own.
Related Recipes
If you are a fan of salmon, these are a few of our other recipes you may enjoy:
Leave a Comment
If you get the chance to try this Salmon with Ponzu Sauce recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James š
š Recipe
Salmon with Ponzu Sauce
Ingredients
Ponzu Sauce
- Ā½ cup light soy sauce
- Ā½ cup mirin
- 2 tablespoons rice vinegar
- Ā½ cup bonito flakes
- 1 3 x 3-inch piece of kombu
- Zest of a lemon
- Ā½ cup lemon juice
- Ā½ cup lime juice
Salmon
- 4 6-ounce portions King Ora Salmon with skin, 175g Chinook
- Avocado oil
For Serving
- 4 portions of cooked jasmine rice
- Baby bok choy steamed
- Radishes thinly sliced
- Carrots thinly sliced
- Green onions thinly sliced
- Sesame seeds
Instructions
Prepare the Ponzu 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 in the fridge.
Prepare the Salmon
- Pat dry the salmon with paper towels.
- Heat a 12.5 skillet over medium-high heat.
Mercury Ball Test
- To test when the skillet is hot enough before adding your fat, you can perform the mercury ball test and pour in a few drops of water. If the water just sizzles and evaporates, the pan isn't hot enough. When the water floats along the surface like balls of mercury, the pan is the perfect temperature and will act like nonstick.
Cook the Salmon
- 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. Caution, 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 and add a serving of bok choy to each plate. Next, ladle the ponzu sauce around the rice and bok choy, onto each plate. Finish by placing the radishes, directly on the plate and the carrots and green onions on top of the fish. Sprinkle the bok choy with the sesame seeds and enjoy.
- Rate this Recipe:Ā Please take a moment to rate this recipeĀ below.Ā We would greatly appreciate it!
Such a wonderful combo of flavours!
Thanks Shanley!
The refreshing umami-rich ponzu sauce is so delightful with the seared King Ora salmon.
Have a great night!
Elaine & James