Spicy Ponzu Salmon on Greens Recipe

Notes: Chef Amiko Gubbins of Cafe Japengo in San Diego uses citrus-flavor ponzu to make an all-purpose sauce. Here the sauce seasons salmon. But if you'd like to try it with other foods as a marinade, basting sauce, salad dressing, or dipping sauce, combne ingredients as directed in step 1; use or cover and chill up to 1 month.

1/2 cup soy sauce

1/4 cup ponzu sauce

1 tablespoon Asian (toasted) sesame oil

3/4 teaspoon oyster sauce

1/2 teaspoon black bean sauce

1/2 teaspoon Asian red chili paste

1/2 teaspoon minced fresh ginger

1/2 teaspoon minced garlic

1 boned salmon fillet (1 1/2 to 2 lb.)

3 quarts (9 oz.) salad greens, rinsed and crisped

Step 1

Mix soy sauce, ponzu sauce, sesame oil, oyster sauce, black bean sauce, chili paste, ginger, and garlic.

Step 2

Rinse fish, pat dry, and coat with half the ponzu mixture. Let stand about 10 minutes. Discard liquid.

Step 3

Set salmon, skin up, on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook salmon, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 6 to 8 minutes. Remove from grill.

Step 4

Mix salad greens with remaining ponzu mixture. Present fish on or beside salad.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories205

% Daily Value *
Total Fat 9.6g13%

Saturated Fat 1.4g7%
Cholesterol 1.4mg1%
Sodium 1500mg66%
Total Carbohydrate 4.1g2%

Dietary Fiber 0.0g0%
Protein 24g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Spicy Ponzu Salmon on Greens