Grilled Salmon With Ponzu Sauce And Vegetable Slaw Recipes

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GRILLED SALMON WITH PONZU SAUCE AND VEGETABLE SLAW



Grilled Salmon With Ponzu Sauce And Vegetable Slaw image

Provided by sgirl

Time 45m

Yield 6

Number Of Ingredients 28

1 cup orange juice
1/2 cup sake
1/2 cup sugar
1/4 cup soy sauce
2 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper flakes
2 teaspoons water
1 1/2 teaspoon cornstarch
vegetable oil
6 salmon fillets (8 ounce size)
1 tablespoon black sesame seeds or toasted sesame seeds
6 lemon wedges
Vegetable Slaw with Miso Dressing
1/4 cup golden miso
1/4 cup honey
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon Asian sesame oil
1 teaspoon soy sauce
1 teaspoon minced peeled fresh ginger
1/2 cup vegetable oil, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons vegetable oil
salt and pepper
1 cup matchstick-size strips peeled jicama
1 cucumber (6-inch size), peeled, seeded, cut into matchstick-size strips
1 red bell pepper, seeded, cut into matchstick-size strips
1 small carrot, peeled, cut into matchstick-size strips
1/4 cup chopped fresh cilantro

Steps:

  • Combine orange juice, sake, sugar, soy sauce, lime juice and red pepper in heavy small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate). Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes. In the meantime, prepare vegetable slaw: Combine miso, honey, 1/4 cup water, lemon juice, sesame oil, soy sauce and ginger in blender. Blend until smooth. With machine running, gradually add vegetable oil. Season miso dressing to taste with salt and pepper. Combine jicama, cucumber, red bell pepper, carrot and chopped fresh cilantro in a large bowl. Toss vegetables with enough miso dressing to coat. Transfer 1 salmon fillet to each serving plate. Top with slaw, dividing equally. Sprinkle with sesame seeds. Garnish with lemon wedges and serve.

PONZU SALMON



Ponzu Salmon image

Make and share this Ponzu Salmon recipe from Food.com.

Provided by Mooseybear

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 (6 ounce) skinless salmon fillet
1 teaspoon fine sea salt
2 tablespoons vegetable oil
1 grapefruit
1 orange
1 lime
1/4 cup sugar
1/4 cup soy sauce
1/4 cup rice vinegar

Steps:

  • For the sauce:.
  • Use a zester to remove the colorful outer rind from the grapefruit, the orange and the lime; save the zest on the side.
  • If you don't have a zester, use a vegetable peeler to remove the rind, then cut it into julienne strips with a sharp knife.
  • Juice the fruits and combine the juices.
  • Put the sugar in a dry pan over medium-high heat and swirl the pan until the sugar has begun to dissolve; it will be caramel-colored.
  • Pour in the fruit juice and step back because the mixture will boil and steam rapidly before settling into a steady boil.
  • Boil for about 2 minutes, swirling the pan now and then to dissolve the caramelized sugar.
  • When the caramelized sugar has dissolved, add the soy sauce and vinegar.
  • Drop in half of the citrus zest that was set aside before the fruits were juiced and continue boiling the sauce for 2 or 3 minutes, or until it is slightly thickened.
  • The zest may be left in or strained out.
  • Serve the sauce warm or at room temperature.
  • For the Salmon: Rinse the salmon fillets, pat them dry and sprinkle with the sea salt.
  • Put a large, nonstick skillet over medium-high heat and allow the pan to preheat for 1 minute.
  • Put the oil in the pan; it should be almost smoking-hot.
  • Put the salmon skinned-side-up into the pan and allow the salmon to cook undisturbed for 4 to 5 minutes or until a crisp brown crust has formed on the underside of the fish.
  • Turn the fillets and cook 5 minutes longer or until fish is just cooked through.
  • Make a puddle of ponzu sauce in the center of four plates and plant the pan-seared fish fillets on top.
  • Garnish the fish with reserved zest from a grapefruit, an orange and a lime.

GRILLED SALMON WITH PONZU SAUCE AND VEGETABLE SLAW RECIPE



GRILLED SALMON WITH PONZU SAUCE AND VEGETABLE SLAW Recipe image

Fool proof Thai Red Curry Chicken. Served with steamed rice.

Categories     BBQ

Number Of Ingredients 1

1 cup orange juice 1/2 cup sake 1/4 cup sugar 1/4 cup soy sauce 2 tablespoons fresh lime juice 1/4 teaspoon dried crushed red pepper 2 teaspoons water 1 1/2 teaspoons cornstarch Vegetable oil 6 7- to 8-ounce salmon fillets Vegetable Slaw with Miso Dressing 1 tablespoon black sesame seeds or toasted sesame seeds 6 lemon wedges

Steps:

  • Combine orange juice, sake, sugar, soy sauce, lime juice, and red pepper in heavy small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.) Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon, skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes. Transfer 1 salmon fillet to each of 6 plates. Top with slaw, dividing equally. Sprinkle with sesame seeds
  • garnish with lemon wedges and serve.

Nutrition Facts : Calories 500

GRILLED SALMON WITH PONZU SAUCE AND VEGETABLE SLAW



Grilled Salmon with Ponzu Sauce and Vegetable Slaw image

Categories     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

1 cup orange juice
1/2 cup sake
1/4 cup sugar
1/4 cup soy sauce
2 tablespoons fresh lime juice
1/4 teaspoon dried crushed red pepper
2 teaspoons water
1 1/2 teaspoons cornstarch
Vegetable oil
6 7- to 8-ounce salmon fillets
Vegetable Slaw with Miso Dressing
1 tablespoon black sesame seeds or toasted sesame seeds
6 lemon wedges

Steps:

  • Combine orange juice, sake, sugar, soy sauce, lime juice, and red pepper in heavy small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.)
  • Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon, skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes.
  • Transfer 1 salmon fillet to each of 6 plates. Top with slaw, dividing equally. Sprinkle with sesame seeds; garnish with lemon wedges and serve.

ASIAN COLESLAW WITH PONZU DRESSING



Asian Coleslaw with Ponzu Dressing image

Sweet, creamy ponzu dressing envelops crunchy veggies in this coleslaw with an Asian kick. If you really want to impress at your next BBQ or potluck, bring this! Garnish with a few sprinkles of black sesame seeds and/or cilantro.

Provided by LADYJANE1976

Categories     Salad     Coleslaw Recipes     With Mayo

Time 20m

Yield 6

Number Of Ingredients 14

1 pound coleslaw mix
1 cup shelled, defrosted edamame
1 large red bell pepper, thinly sliced
¾ cup chopped green onions
½ cup chopped cilantro
2 tablespoons black sesame seeds, or more to taste
½ cup mayonnaise
⅓ cup honey
¼ cup apple cider vinegar
3 tablespoons ponzu sauce
1 lime, juiced
1 teaspoon grated fresh ginger
3 dashes garlic powder
3 dashes ground white pepper

Steps:

  • Combine coleslaw mix, edamame, red pepper, green onions, cilantro, and black sesame seeds in a bowl.
  • Whisk mayonnaise, honey, vinegar, ponzu, lime juice, ginger, garlic, and white pepper together to make dressing. Pour over coleslaw mixture; mix well.
  • Serve immediately for crunchy coleslaw, or refrigerate for a few hours before serving.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 31.9 g, Cholesterol 13 mg, Fat 18.2 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 2.7 g, Sodium 328.1 mg, Sugar 17.4 g

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