Ingredients
-
4
-
1
-
2
-
-
1
-
1
-
1
-
1/4
-
1/4
-
1/4
-
-
-
-
-
Directions
Ponzu Salmon, The ponzu sauce from this recipe is fantastic on any seafood. The sauce recipe makes 1 cup, Delicious- I don’t think I let the ponzu sauce thicken enough but it still worked well. After plating i added some fresh cilantro for color and an orange slice. Also perhaps using a low salt soy sauce would reduce the sodium content.
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Steps
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1
Done
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For the Sauce: |
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2
Done
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Use a Zester to Remove the Colorful Outer Rind from the Grapefruit, the Orange and the Lime; Save the Zest on the Side. |
|
3
Done
|
If You Don't Have a Zester, Use a Vegetable Peeler to Remove the Rind, Then Cut It Into Julienne Strips With a Sharp Knife. |
|
4
Done
|
Juice the Fruits and Combine the Juices. |
|
5
Done
|
Put the Sugar in a Dry Pan Over Medium-High Heat and Swirl the Pan Until the Sugar Has Begun to Dissolve; It Will Be Caramel-Colored. |
|
6
Done
|
Pour in the Fruit Juice and Step Back Because the Mixture Will Boil and Steam Rapidly Before Settling Into a Steady Boil. |
|
7
Done
|
Boil For About 2 Minutes, Swirling the Pan Now and Then to Dissolve the Caramelized Sugar. |
|
8
Done
|
When the Caramelized Sugar Has Dissolved, Add the Soy Sauce and Vinegar. |
|
9
Done
|
Drop in Half of the Citrus Zest That Was Set Aside Before the Fruits Were Juiced and Continue Boiling the Sauce For 2 or 3 Minutes, or Until It Is Slightly Thickened. |
|
10
Done
|
the Zest May Be Left in or Strained Out. |
