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Grilled Salmon with Ponzu Sauce and Vegetable Slaw with Miso

Chef Eric Conover and David Hally
Restaurant/Operation Shadowbrook Restaurant, Capitola, Calif.
Menupart Fish and Seafoodá
Daypart Lunch, Dinner
Region Asian Fusion

Yield:á6 servings
Orange juice 1 cup
Sake 1/2 cup
Sugar 1/2 cup
Soy sauce 1/4 cup
Lime juice 2 Tbsp.
Dried crushed red pepper 1/4 tsp.
Water 2 tsp.
Cornstarch 1 1/2 tsp.
Salmon fillets, 7 to 8 oz. 6
White miso 1/2 cup
Honey 1/4 cup
Water 1/4 cup
Lemon juice 1 Tbsp.
Sesame oil 1 tsp.
Soy sauce 1 tsp.
Gingerroot, grated 1 tsp.
Salt 1/2 tsp.
Black pepper 1/2 tsp.
Vegetable oil 2 cups
Jicama, cucumber, red bell pepper and carrot, julienned 3 cups
Lemon wedges 6
1. To make ponzu sauce, combine orange juice, sake, sugar, soy sauce, lime juice and red pepper in heavy saucepan. Bring to boil over medium-high heat and reduce to 11/3 cups, about 5 minutes. Combine water and cornstarch and add to ponzu sauce to thicken. Cool.

2. Marinate salmon 1 or 2 hours. Cook on hot grill, brushing with ponzu sauce.

3. To make slaw, combine miso, honey, water, lemon juice, sesame oil, soy sauce, ginger root, salt and pepper in blender. With machine running, slowly add oil. Adjust seasonings. Toss with vegetables.

4. To plate, top each piece of salmon with vegetable slaw and garnish with lemon.

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