Seared Salmon Bites with Jalapeño and Ponzu

 
  • Cooking and Prep: 20 m
  • Serves: 6
  • Contains:

Ponzu is a tart, citrusy sauce used in Japanese cooking. My version is slightly milder than the traditional sauce, but it works very well with the buttery, just-cooked salmon slices.

Ingredients (10)

Ponzu Sauce

Seared Salmon

Assembly

Start Cooking

Prepare the Ponzu Sauce

  1. In a small saucepan, combine orange juice, mirin, soy sauce, vinegar, and honey and bring to a boil.

  2. Reduce heat to medium and simmer for four minutes, or until sauce has thickened slightly. Set aside to cool. Stir in sesame oil.

Prepare the Seared Salmon

  1. Using a chef’s knife, slice the fillets across the grain into 1/4-inch-thick slices. Sprinkle with a pinch of salt.

  2. Heat olive oil in a nonstick skillet over medium-high heat. Working in batches, add six to eight salmon slices and sear for 20 seconds on each side. Transfer the slices onto a serving platter, slightly overlapping them. Repeat with the remaining salmon.

Assembly

  1. Sprinkle jalapeño slices over each piece of salmon.

  2. Spoon ponzu sauce over the salmon and serve immediately.

Tip:

 

Good to Know: When shopping for fresh fish, it pays to be picky. Here are a few ways to check for freshness:

- Fish should have a mild scent and smell salty and of the sea. Stay away from anything that has a strong, fishy odor.

- The eyes should be clear, bright, and bulging, not cloudy.

· Fish should be shiny and remain firm when you poke it with your finger, not slimy to touch.

 

Good to Know: Salmon should be sliced and seared no more than one hour before serving.

 

Good to Know: Ponzu sauce should be spooned over the salmon just before serving.

 

Make It Ahead: Ponzu sauce can be prepared in advance and stored in the refrigerator for up to four days.

Credits

Excerpted from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner. Photography by Kate Sears. Copyright ©️ 2022 by Kim Kushner. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.



 
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