Salmon positively sings with this delicious combination of sesame, ginger, Ponzu sauce and fresh dill, plus it's carb-free. Ponzu is a brightly flavoured citrus-based sauce used often in Japanese cuisine and can be used as both a dressing and a sauce. Much lighter than soy sauce, it has a distinctive tangy lemon orange flavour, with a perfect balance of sweet, sour and salty. Ponzu is excellent as a dipping sauce for potstickers, a light sauce for steamed vegetables and combined with some minced ginger, makes a fabulous marinade for salmon, seafood, grilled meats or vegetables, like the crunchy Asian Slaw with Ponzu Dressing that I served along with the Roast Salmon with Bok Choy. This year’s renewed focus on healthy eating continues with this light and delicate Asian-fusion meal, taking flavours and textures to fresh new heights.
Ponzu Sauce by Kikkoman, now available in most grocery stores
Grilled Salmon with Bok Choy
2 6oz salmon filets
2 tbsp Ponzu sauce
1 tsp sesame seeds
1/2 tsp grated ginger
4 medium heads bok choy, trimmed and rinsed
fresh dill, for garnish
Marinate the salmon with Ponzu and ginger, and set aside. Preheat oven to 425°F. Line a baking sheet with aluminum foil and lightly brush with vegetable oil. Place the salmon skin side down and sprinkle with sesame seeds. Cook for 10-12 minutes, or until the salmon is just cooked through.
Meanwhile, steam the bok choy over high heat until it's beginning to wilt, about 5 minutes. To serve, mound the bok choy in the middle of a warmed plate and place the salmon on top. Garnish with fresh dill and serve with Asian Slaw.
Asian Slaw with Ponzu Dressing
1/4 head green cabbage, shredded
1/4 lb snow peas, cut on the diagonal into matchsticks
2 carrots, cut into matchsticks
1/4 fennel bulb, sliced as thinly as possible
1/3 cup Ponzu sauce
1 tbsp sesame seeds
1/2 tsp sesame oil
salt to taste
To make the dressing, whisk together the ponzu, sesame oil and sesame seeds in a small bowl. Add salt to taste, mix and set aside.
In a large bowl, combine the cabbage, snow peas, carrots and fennel. Add half of the dressing, toss to combine and taste. Keep adding additional dressing until you get the desired flavour. If you're not serving the salad immediately, don't add the dressing until just before serving.