Foodservice 411 Recipes

Recipes

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 Seafood
Daypart	Lunch, Dinner
Region	Asian Fusion

Yield: 6 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.

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

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.