Ponzu glazed salmon spicy wasabi mayo - Extra large standard

Ponzu-Glazed Salmon & Spicy Wasabi Mayo

over Fluffy Rice with Cucumber Salad

940 cals

25 mins

Description

If you’re looking for elegant simplicity, this is the dish for you. Pan-cooked fillets of salmon achieve moist and flaky pink perfection when coated with a tangy and tart sauce of ponzu, honey and garlic. Naturally, you’ll want to serve them over a mound of rice, doling out a cute little cucumber and radish salad for crispness. Finally, turn up the dial on the Asian theme by adding wasabi powder to mayo for one hot condiment.

Contains:

Eggs, Salmon, Mustard, Sesame, Soy, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Salmon fillets

  • 100g Radishes (or French radishes)

  • 2 Garlic cloves

  • 3 Cucumbers

  • 60ml Mayonnaise

  • 1g Wasabi powder

  • 160g White rice

  • 60ml Ponzu lime sauce

  • 7g Honey

  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Nutrition

Total fat

51g

Saturated Fat

7g

Sodium

1620mg

Total carbs

81g

Sugar

11g

Protein

35g

Fibres

3g

Recipe Instructions

Ponzu-Glazed Salmon & Spicy Wasabi Mayo - Step #1 Cook the rice
Step 1: Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Sauté ½ the garlic, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water (double for 4 portions) and ⅓ of the spices; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Ponzu-Glazed Salmon & Spicy Wasabi Mayo - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, small-dice the cucumbers and radishes. Combine in a medium bowl. In a small bowl, make the sauce by combining the honey, ½ the ponzu, the remaining garlic, 2 tbsp water (double for 4 portions) and S&P.
Ponzu-Glazed Salmon & Spicy Wasabi Mayo - Step #3 Cook & glaze the salmon
Step 3: Cook & glaze the salmon
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the salmon dry with paper towel; season with ½ the remaining spices and S&P. Cook, 2 to 3 min. on one side, until partially cooked. Flip and add the sauce. Cook, spooning the sauce over, 2 to 3 min., until the salmon* is glazed and cooked through and the sauce has thickened. Reserve the bowl.
Ponzu-Glazed Salmon & Spicy Wasabi Mayo - Step #4 Make the salad
Step 4: Make the salad
Meanwhile, to the bowl of cucumbers and radishes, add the remaining ponzu and spices, a drizzle of oil and S&P; toss well.
Ponzu-Glazed Salmon & Spicy Wasabi Mayo - Step #5 Make the wasabi mayo
Step 5: Make the wasabi mayo
In the reserved bowl, combine the mayo, wasabi powder (add ½ for medium spicy), 1 tbsp water (double for 4 portions) and S&P.
Ponzu-Glazed Salmon & Spicy Wasabi Mayo - Step #6 Plate your dish
Step 6: Plate your dish
Divide the rice between your plates. Top with the salmon, salad and any remaining sauce. Drizzle with the wasabi mayo. Bon appétit!