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Hibachi Grilled Salmon with Japanese Citrus Ponzu Sauce

SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 4 salmon filets, about 7 ounces each
  • 4 cup white rice, cooked
  • Teriyaki Marinade
  • 4 salmon filets, about 7 ounces each
  • 4 cup white rice, cooked
  • 1 cup light soy sauce
  • 1 1/2 cup granulated sugar
  • 3 tablespoon garlic, minced
  • 3 tablespoon ginger, minced
  • 1/2 cup green onions, sliced
  • 1 cup lemon, juiced
  • 1 cup limes, juiced
  • Japanese Citrus Ponzu
  • 4 salmon filets, about 7 ounces each
  • 4 cup white rice, cooked
  • 1 cup light soy sauce
  • 1 1/2 cup granulated sugar
  • 3 tablespoon garlic, minced
  • 3 tablespoon ginger, minced
  • 1/2 cup green onions, sliced
  • 1 cup lemon, juiced
  • 1 cup limes, juiced
  • 1/2 cup mirin
  • 1/2 cup sake
  • 1 pinch dried red chile flakes
  • 1 pinch piece konbu (dried kelp), 3 in. x 3 in.
  • 3/4 cup light soy sauce
  • 1 tablespoon orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • Garnishes
  • 4 salmon filets, about 7 ounces each
  • 4 cup white rice, cooked
  • 1 cup light soy sauce
  • 1 1/2 cup granulated sugar
  • 3 tablespoon garlic, minced
  • 3 tablespoon ginger, minced
  • 1/2 cup green onions, sliced
  • 1 cup lemon, juiced
  • 1 cup limes, juiced
  • 1/2 cup mirin
  • 1/2 cup sake
  • 1 pinch dried red chile flakes
  • 1 pinch piece konbu (dried kelp), 3 in. x 3 in.
  • 3/4 cup light soy sauce
  • 1 tablespoon orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • Preparation

    Baking Directions:

    Combine the teriyaki marinade ingredients in a large mixing bowl and marinate the salmon filets for 15 minutes.

    To prepare the ponzu sauce, combine the mirin, sake, chile flakes and konbu in a saucepan, and bring to a boil.

      Reduce for 5 minutes to burn off the alcohol.

      Allow to cool to room temperature.

    Whisk in the soy sauce and citrus juice.

    Set aside.

    Remove the salmon from the marinade and grill on barbeque over high heat for 1 minute per side for medium-rare.

    To serve, divide the rice between 4 serving plates.

      Sprinkle the rice with furikake.

      Place cooked salmon on top of the rice.

    Ladle 2 ounces of ponzu over fish.

    Garnish with pickled ginger, kaiware sprouts and shredded nori (Kizami)

    Recipe Tags