Savory

Pan-Grilled Ponzu & Honey Dressed Salmon

rich salmon fillets, marinated in mouthwatering Asian flavors grilled to perfection

Want a salmon fillet that doesn’t flake or stick to grill grates? Read in the directions below! Also, a cast-iron grill pan was used for this recipe.

Salmon is a rich and fatty fish loaded with heart healthy essential omega-3 fatty acids. These fatty acids are linked to decreasing inflammation, lowering blood pressure, decreasing cancer-risk, and improving the function of the cells that line the arteries of your heart. Salmon is also a great source of lean protein, having 22-25 grams of protein in one 3.5 ounce serving. The B vitamins found in salmon are plentiful and work towards energy production and protecting the brain and heart health. This recipe is perfect to serve over a bed of citrus dressed greens or warm rice or quinoa. Also try garnished with Alaa’s Pantry, Mango and Avocado Salsa Salad.

Pan-Grilled Ponzu & Honey Dressed Salmon

  • Servings: 3, 4-ounce portions
  • Print

Ingredients:

12 oz wild-caught salmon fillet with skin, cut into 3 equal portions

Glaze:
2 tsp fresh ginger, grated
3 garlic cloves, grated
2 stalks scallions, sliced thin
½ cup ponzu (or use soy sauce)
½ honey
1 tbsp ground chili paste
1 tbsp sushi rice seasoning (nori komi furikake)
1 tsp lemon pepper seasoning
¼ tsp cumin
¼ tsp smoked paprika
cracked black pepper to taste

Sesame oil to drizzle (or olive oil, avocado oil etc)
Salt to taste
Lime wedges
Fresh scallions to garnish, sliced thin

Directions:

    1. In a bowl whisk together dressng ingredients including ginger, garlic, scallions, ponzu, honey, chili paste, sushi rice seasoning, lemon pepper, cumin, smoked paprika, and black pepper. Pour half of the marinade over the salmon fillets sitting in a shallow dish and put into the fridge to marinate for 30 minutes or overnight. Set aside the rest of the dressing for later use.
    2. Heat sesame oil, spreading evenly in cast-iron grill pan over medium-high heat.
    3. Remove salmon fillets from the fridge and allow all the liquid to drip off of the salmon before adding them to a clean plate. Remove any other marinade ingredients from the salmon including garlic, ginger, scallions etc. With a paper towel pat dry the salmon and discard marinade it was sitting in.
    4. Drizzle sesame oil and sprinkle salt over the salmon and using your hands spread the oil and salt evenly throughout, coating the top and bottom of the fish.
    5. Immediately put the salmon flesh-side down on the grill pan leaving the skin-side up. Cook for about 4 minutes without moving to ensure grill marks appear. Using tongs gently ease up the salmon fillet from one side while using a spatula to ease up the salmon from underneath. Flip over and cook on the skin-side for an additional 4 minutes and coat generously with reserved marinade. Save any leftover marinate in the fridge.
    6. When finished, remove from heat and set skin-side up to rest (this will leave your skin crispy while resting).
    7. Serve alongside lime wedges and garnish with fresh scallions. Enjoy!

 

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