HIBACHI GRILLED SALMON WITH JAPANESE CITRUS PONZU SAUCE By Chef Ryan Leto
4 salmon filets, about 7 ounces each
4 cups white rice, cooked
Japanese Citrus Ponzu:
1/2 cup mirin
1/2 cup sake
1 Pinch dried red chile flakes
1 piece konbu (dried kelp), 3 in. x 3 in.
3/4 cup light soy sauce
1 tablespoon orange juice
1 tablespoon lime juice
1 tablespoon lemon juice
Preparation: To prepare the ponzu sauce, combine the mirin, sake, chile flakes and konbu in a saucepan, and bring to a boil. Reduce for 5 minutes to burn off the alcohol. Allow to cool to room temperature. Whisk in the soy sauce and citrus juice. Set aside. Remove the salmon from the marinade and grill on barbeque over high heat for 1 minute per side for medium-rare. You can also use a griddle.
To serve, divide the rice between 4 serving plates. Place cooked salmon on top of the rice. Ladle 2 ounces of ponzu over fish. Serve with vegetables of your choice. Serve with vegetables of your choice.
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