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
