- Jewish Learning
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.
juice of 1 orange (about 1/4 cup)
1 tablespoon mirin (sweet Japanese rice wine)
1 tablespoon Glicks Soy Sauce
1 tablespoon rice vinegar
1 teaspoon Manischewitz Honey
1/4 teaspoon toasted sesame oil
2 (1-pound) skinless salmon fillets
pinch of kosher salt
1 teaspoon Tuscanini Light Olive Oil
1 jalapeño, stemmed and thinly sliced
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.
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.
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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