Monday, January 16, 2012

Grilled salmon in ponzu sauce with spicy mayo and avocado

Another recipe by popular request. This one is absurdly healthy, and really, really tasty!

Ponzu sauce:
1/3 cup soy sauce
1/4 cup yuzu juice (or lemon/lime mix, or if you're desperate, just lemon)
1 Tbsp rice vinegar
1/3 cup or more dashi (in a pinch water will be ok, but not as good)

Combine all ingredients to make ponzu sauce.

Spicy mayo:
1/2 cup mayo
2 tablespoon Sriracha hot sauce


Grilled salmon in ponzu sauce with spicy mayo and avocado:

2 salmon filets, halved
ponzu sauce
spicy mayo

Quarter the avocado (easiest to cut the avocado in half, remove the seed, then quartering it).

For the salmon, get the best wild caught salmon you can. Grill over a high heat, for three minutes per side; don't worry about the skin, it'll slide right off when the salmon is cooked (or just stick to the grill). Serve a fillet in ponzu sauce with a quarter of avocado (easiest to do in a bowl), with a dollop of spicy mayo on top. White rice as always makes a good side dish.

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