HIBACHI GRILLED SALMON WITH JAPANESE CITRUS PONZU SAUCE
Ingredients:
4 salmon filets,
4 cups white rice, cooked
Teriyaki Marinade:
1 cup light soy sauce
1 1/2 cups granulated sugar
3 tablespoons garlic, minced
3 tablespoons ginger, minced
1/2 cup green onions, sliced
1 lemon, juiced
1 limes, juiced
Japanese Citrus Ponzu:
1/2 cup mirin
1/2 cup sake
1 Pinch dried red chile flakes
1 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: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. Kids probably like it cooked a little more.
To serve, divide the rice between 4 serving plates. Place cooked salmon on top of the rice. Ladle 2 ounces of ponzu over fish. Serve with vegetables of your choice. At Roy's, we serve with sliced Roma tomatoes and sliced cucumbers, to keep it healthy.
