Grilled Salmon with Sushi Bowl and Ponzu Sauce



Salmon with Sushi Rice and Ponzu Sauce


I made this in honor of this being a special time of year. Only during May do the King Salmon run the Cooper River in Alaska. Cooper River Salmon is rich with lots of Omega 3 fatty acids (AKA Healthy) This Grilled Salmon is so awesome. It is like a fancy meal at a restaurant. If you are not a fan of Salmon you can easily substitute chicken, beef or shrimp. I have made this a few times and always enjoy it. This recipe is adapted from Martin Yan's, Yan Can Cook Salmon with Sushi Rice and Ponzu Sauce. Long before the Food Network, Martin Yan along with Julia Child were the first to bring cooking shows to TV, thanks to PBS. Where would we have been without these entertaining, quick witted pioneer chefs?

Salmon with Sushi Rice and Ponzu Sauce

Grilled Salmon with Sushi Rice Bowl and Ponzu Sauce

Hello Beautiful!

Grilled Salmon

Ingredients:

• 1 Pound Salmon cut into 4 equal pieces
• 3/4 Pound Asparagus, ends trimmed
• 1/2 Cup Red Pepper, Julienne
• 1/2 Cup Ponzu Sauce
• 2 Tablespoons Vegetable Oil
• Sesame Seeds
• 4 Cups warm Sushi Rice
• 2 Teaspoons Sesame Oil
• 3 Green Onions, chopped
• 1 Avocado, pitted, peeled and cut into 1/2 inch
• 1/4 Cup Pickled Ginger
• Black Sesame Seeds
• Ponzu Wasabi Sauce

 
Directions:


• Place the fish red pepper and asparagus in a large baking dish. Pour the remaining ponzu sauce and the oil over the fish red pepper and asparagus and turn to coat evenly.

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  Searing Asparagus

  Let stand for 10 minutes.
• In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool.
• Place a grill pan over medium heat until hot. Lift the red peppers and asparagus from the marinade, place in the pan and cook, turning occasionally, until tender-crisp, about 3 minutes. Transfer the red pepper and asparagus to a plate and cover with aluminum foil, shiny side down, to keep warm.
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  Lift the fish from the marinade and place in the grill pan. Cook, turning once, until it turns opaque and just begins to flake, 2 to 3 minutes on each side.
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  Searing Peppers

  To serve, divide the rice among 4 bowls. Top with a piece of fish and some asparagus. Pour 1/4 cup of the Ponzu Wasabi sauce over the fish in each bowl. Garnish each serving with the sesame oil, green onions, avocado, cucumber, pickled ginger and sesame seeds.

Seared Salmon

 

Sushi Rice

Sushi Rice

I love sushi rice...period.

Ingredients:

• 2 cups sushi rice
• 2 cups water
• 1/4 Cup Rice Vinegar
• 2 1/2 Tablespoons Sugar
• 1 Tablespoon Mirin
• 3/4 Teaspoon Salt

Directions:

• Place rice in bowl. Add cold water and wash/rinse rice until water is no longer cloudy and strain
• Place rinsed rice in 2 cups water and bring to boil over high heat, reduce heat to low and cook covered for 20 minutes
• Turn off heat and let rice stand 10 minutes covered
• In small pan heat vinegar, sugar, mirin, and salt over medium heat until sugar dissolves, remove from heat
• Turn rice into bowl and pour vinegar mixture evenly over rice. Fold the liquid in with a wooden rice paddle. At the same time, fan the rice to bring out the luster of the grains.
• Continue folding and fanning until all liquid is absorbed.
• Cover with damp towel and let stand until ready to use

Ponzu Sauce can be bought in the grocery store prebottled. I think this is so tasty. It would be good mixed into a salad vinaigrette, dipped in potstickers, or served with any type of beef, fish, seafood or chicken.



Ponzu

Ponzu Sauce

Ingredients:

• Zest of 1 Lemon
• 1/2 Cup Mirin
• 1/2 Cup Lemon Juice
• 6 Tablespoons Soy Sauce
• 1/2 Cup Sugar
• 1 Tablespoon Minced Green Onion

Directions:

• Combine all ingredients and stir until sugar is dissolved.
• Will keep 1 month in refrigerator  

Ponzu Wasabi Sauce

Once you plate the Rice, Salmon with Vegetables drizzle Ponzu Wasabi Sauce over finished dish for a sparkle of fresh flavor.

Ingredients:

Blooming Wasabi

• 1 Tablespoon Wasabi
• 2 Tablespoons Water
• 3/4 Cup Homemade or purchased Ponzu Sauce
• 1/4 Cup Sake
• 1 Tablespoons Grated Ginger

Directions:

• To make the sauce, combine the wasabi powder and water in a saucepan and let bloom for 5 minutes.
• Add 3/4 cup ponzu, the sake and grated ginger and bring to a boil over high heat.
• Reduce the heat to medium-low and simmer until the sauce is reduced by half, about 10 minutes.

Grated Ginger

Ponzu Wasabi Ginger Sauce