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Freddy's
Incredibly Easy Grilled Salmon with Ponzu Sauce and Miso Vegetable
Slaw |
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30 minutes is all
you need to cook and prepare this amazing dish, sure to have your
partner ready to sing your praises and jump your bones! |
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Ingredients: |
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| 1
cup orange juice |
1/2
cup sake |
| 1/4
cup sugar |
1/4
cup soy sauce |
| 2
table spoons fresh lime juice |
1/4
teaspoon crushed red pepper |
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| 2
teaspoons water |
1
1/2 teaspoons corn starch |
| 6 -
8oz salmon fillets |
6
lemon wedges |
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 Combine
top 6 ingredients in a heavy small saucepan. Boil over medium heat
until sugar is dissolved. Boil until mixture is reduced to 1 and
1/3 cup about 5 minutes. Combine water and cornstarch until it
dissolves. Add to the ponzu sauce until mixture is thickened and
is clear. Can be prepared 1 day ahead.
Brush each salmon filet
with veg. Oil and 1 tblsp ponzu sauce. Grill or broil salmon
skin side up. Turn salmon filet. Brush with oil and ponzu and
grill for another 5 minutes. Remove on plate. Top with slaw.
Sprinkle with sesame seeds and garnish with lemon wedges
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Vegetable Slaw -w- Miso Dressing |
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| 1/4
cup golden miso (market fridge section) |
1/4
cup honey |
| 1/4
cup water |
1/3
cup butter (chilled) |
| 1
tablespoon fresh lemon juice |
1
teaspoon oriental sesame oil |
| 1
teaspoon soy sauce |
1
teaspoon minced (peeled) fresh ginger |
| 1/2
cup, plus 2 tablespoons vegetable oil |
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Vegetables (all cut
into matchstick-size strips) |
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| 1
cup jicama |
1
small cucumber |
| 1
red bell pepper |
1
small carrot |
| 1/4
cup fresh cilantro (chopped fine) |
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Combine miso, honey, 1/4 cup
water, lemon juice, sesame oil, soy sauce, and ginger in
blender; blend until smooth. With machine running, gradually add
vegetable oil. Season miso dressing to taste with salt and
pepper. Combine jicama, cucumber, red bell pepper, carrot, and
chopped fresh cilantro in large bowl. Toss vegetables with
enough miso dressing to coat.
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