• 4servings
  • 22minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, C
MineralsNatrium, Fluorine, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 cup soy sauce

  2. 3 tablespoons water

  3. 2 tablespoons rice wine vinegar

  4. 1 1/2 tablespoons freshly squeezed lime juice

  5. 1/2-inch knob fresh ginger , peeled and grated (about 1 tablespoon )

  6. 1 serrano chile , stemmed and sliced (with seeds)

  7. 1 scallion , (green and white) thinly sliced

  8. 8 baby choy, halved, or 3 medium bok choy, quartered, about 1 pound, well rinsed

  9. 4 (5 to 6 ounce) salmon fillets , skinned

  10. Kosher salt freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Whisk all of the ponzu sauce ingredients in a small bowl and set aside.

  2. Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Put the bok choy in a bamboo or collapsible steamer and cover. Set the steamer over the water, cover, and cook until just tender, about 3 minutes for baby bok choy , 4 minutes for medium bok choy.

  3. Meanwhile, heat a large nonstick skillet over high heat. Season the salmon with the salt and pepper, lay the fish rounded side down in the pan and cook until golden and crisp on 1 side, about 2 minutes. Reduce the heat to medium, turn and cook the fish on the remaining side to the desired degree of doneness, about 6 to 7 minutes for medium-rare, 8 to 9 minutes for medium, and 11 to 12 minutes for fish cooked through.

  4. Divide the salmon and bok choy among 4 plates and serve each drizzled with 2 to 3 tablespoons of the ponzu. Pass extra sauce at the table. Store leftover ponzu in airtight container in refrigerator for 1 week.

  5. Copyright 2004 Television Food Network, G.P. All rights reserved.


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