Portions 2
Degree of difficulty Easy
Time 60 min

Salmon with Ponzu sauce

Salmon with Ponzu sauce

Approach

  1. 1

    First, make the ponzu sauce. Mix the soy sauce and honey together. Squeeze in the juice from the citrus fruits. Roughly chop the ginger, chili, and lemongrass, and add them to the sauce along with the cilantro. Let the sauce infuse for at least 1 hour, preferably overnight.

    Tip: Peel the ginger using a teaspoon. This helps reduce waste and ensures you don’t throw away more ginger than necessary.

  2. 2

    Cut the mango, spring onion, and cucumber into pieces, and slice the salmon into thin slices.

  3. 3

    To serve: Arrange the salmon on a plate, then top with the mango, spring onion, cucumber, cilantro, and chili. Strain the sauce and pour it over. Finish with a few drops of olive oil, a pinch of Maldon sea salt, a few chili rings, and some cilantro leaves.

Ingredients

  • 3 dl Soy sauce
  • 2.5 ts Honey
  • 1 stk Lime
  • 1 stk Lemon
  • 1 stk Orange
  • 3 ss Lemon grass
  • 1 stk Red chili
  • 3 ss Ginger
  • 3 ss Cilantro
  • 1 stk Mango
  • 20 g Spring onion
  • 1 stk Cucumber
  • 2 ss Olive oil
  • 240 g Salmon loin (mid or back loin)
  • 1 ss Maldon salt

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