Salmon with Ponzu Sauce
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.
Ingredients
Ponzu Sauce
- ½ cup light soy sauce
- ½ cup mirin
- 2 tablespoons rice vinegar
- ½ cup bonito flakes
- 1 3 x 3-inch piece of kombu
- Zest of a lemon
- ½ cup lemon juice
- ½ 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.
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