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
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.
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.
You can also use fresh tuna instead of salmon.
Photo and recipe: Elsabie Templeton