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.
Seared Salmon Bites with Jalapeño and Ponzu
- Cooking and Prep: 20 m
- Serves: 6
Prepare the Ponzu Sauce
In a small saucepan, combine orange juice, mirin, soy sauce, vinegar, and honey and bring to a boil.
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
Using a chef’s knife, slice the fillets across the grain into 1/4-inch-thick slices. Sprinkle with a pinch of salt.
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.
Sprinkle jalapeño slices over each piece of salmon.
Spoon ponzu sauce over the salmon and serve immediately.
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.
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.