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SEARED SALMON WITH PONZU SAUCE AND AVO

by Your Recipe Blog

Rina Kleinhans
Posted by
| Servings: 2 portions

SEARED SALMON WITH PONZU SAUCE AND AVO

Ponzu sauce  is a light Japanese soy and citrus dressing or dipping sauce for seafood, springrolls, sushi, sashimi, dumplings, salads or marinade for grilled meats, chicken and fish.

  • 400 g fresh Norwegian salmon (enough for 2 portions)
  • Ponzu sauce:
  • 125 ml cup freshly squeezed lime, lemon or orange juice
  • 50 ml rice vinegar
  • 100 ml soy sauce
  • 50 ml mirin (sweet rice wine) which I substituted with orange liqueur today😉
  • 30 ml brown sugar (I used Demerara treacle sugar)
  • Pinch of cayenne pepper

Fish:
Sear the piece of salmon on both sides lightly and very quickly in a bit of sunflower oil and slice, cube or flake up. The inside must still be translucent (raw). Alternatively slice the raw salmon in slices or cubes.

Sauce:
Whisk all ingredients together until the sugar dissolves and keep in fridge until used. It will keep for a few days.
Drizzle over the salmon and garnish with sesame seeds.
You can buy Ponzu sauce already made up in a bottle but I prefer making my own without any preservatives. It’s a very versatile sauce and worth making in bigger quantities and keeping on hand.
Note:
You can also use fresh tuna instead of salmon.

Photo and recipe: Elsabie Templeton

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