Easy Ponzu Salmon One Called the Best Salmon Dish He Ever Made

By Sudachi · 25 min

Ingredients

Instructions

1. Mix 4 tbsp ponzu, 1 tbsp mirin and 1 tbsp sake in a bowl and set aside near the stove.
2. Pat 2-3 salmon fillets dry with kitchen paper and season both sides with 1 pinch salt.
3. Coat both sides of the salmon with 1 tbsp potato starch (katakuriko or cornstarch), patting off any excess.
4. Heat a pan over medium and melt 1 tbsp butter, swirling to coat. Place the salmon skin-side down and fry 4 minutes, until the skin is crispy and golden.
5. Flip and fry the other side 2 minutes, until just cooked through. Thick fillets may need 2-3 minutes more. Set the salmon aside.
6. In the same pan, add 30 g sliced bell pepper and 50 g sliced maitake mushrooms, adding a little butter if needed. Sauté until slightly softened.
7. Push the vegetables to one side. Place the salmon skin-side up in the empty space. Pour the ponzu mixture around the pan, not over the salmon. When the sauce is glossy and slightly thickened, spoon it over the salmon. Remove from heat once the sauce coats the back of a spoon.
8. Divide 300 g cooked multigrain rice into equal portions. Arrange 50 g baby leaf salad on each plate, then add the vegetables and salmon on top or beside it.
9. Spoon any sauce left in the pan over the salmon and sprinkle with 1 tsp toasted sesame seeds, if using. Serve right away.

Summarized from Sudachi's video. Watch it for the details.

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