Ponzu Salmon

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Ponzu salmon is a citrusy variation of teriyaki made with tender pan fried salmon coated with a sour ponzu glaze and served with crunchy vegetables over fluffy rice. This flavourful dish ticks all the boxes and can be made in just 20 minutes!

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Ponzu Salmon

Yield

2 servings

Type

Fish

Time

20 minutes

Level

Easy

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what you'll need:

» ponzu sauce » sake » mirin » salmon fillets » potato starch » salt and pepper » unsalted butter

sides (optional):

» cooked rice » bell peppers » maitake mushrooms » baby leaf spinach » potato starch » sesame seeds

Mix sauce

Take a small bowl and mix the ponzu sauce, sake and mirin. Set by the stove for later.

1

Dry

Dry the surface of the salmon fillets with kitchen paper and sprinkle with salt and pepper on both sides.

2

Coat

Cover the salmon with a thin layer of potato starch on both sides.

3

Fry

Heat a frying pan on medium and add butter. Once melted, place the salmon in the pan with the skin side facing down. Fry for 4 minutes.

4

Flip

Flip the salmon fillets over and fry on the other side for 3 minutes. Once 3 minutes have passed, remove the salmon from the pan and set aside for later.

5

Sautée Vegetables

In the same pan, add the bell peppers and mushrooms. Sauté until the peppers are slightly softened.

6

Salmon & Sauce

Push the vegetables to one side and add the salmon back to the pan with the skin side facing up. Pour the sauce in and fry until thickened. Use a spoon to scoop the sauce and baste the salmon occasionally.

7

Assemble

On each serving plate, make a bed of rice and top it with baby leaf spinach. Top with the sautéed bell peppers and mushrooms.

8

Serve

Place 1-2 salmon fillets on each serving and drizzle with the sauce leftover in the pan. (Optional: sprinkle with sesame seeds for a finishing touch.) Enjoy!

9

See the full post for more information plus substitutes and additional ingredient ideas!