Salmon tataki with ponzu sauce

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Salmon tataki with ponzu sauce

Serves: 2

By: Koj

Prep time: 20 MinCook time: 5 MinTotal time: 25 Min

Ingredients

Ponzu sauce

• 45ml soy sauce
• 15ml yuzu juice
• 10ml rice vinegar
• 15ml mirin
• 15ml dashi stock

Salmon and garnish

• 250g salmon fillet (skinned)
• 1 spring onion
• 1/2 tsp toasted sesame seeds

Instructions

Prep ahead: ponzu sauce

1. Stir all of the ingredients together
2. You can make this dressing in a sterilised jar as it will keep for several weeks in the fridge

Prep ahead: cut the salmon into fillets

1. Cut the salmon into fillets 5-7cm wide by 15-20cm long

Prep ahead: garnishes

1. Finely slice the spring onions and place in iced water for 15 minutes. Drain well and pat dry
2. Toast the sesame seeds

Sear the outer surface salmon using any of these methods

1. Place the salmon on a baking rack or in a colander and pour scalding hot water over all of the raw surfaces OR
2. Place the salmon on a baking rack and blowtorch all of the raw surfaces OR
3. Sear the salmon for a matter of seconds by contact with a non-stick, oiled frying pan

Plate up

1. Once the salmon has cooled, carve it into slices about 1cm thick
2. Arrange the slices of salmon on a plate
3. Drizzle over the ponzu sauce
4. Top with spring onions and sesame seeds
5. You can also add a little shichimi togarashi if you like spice

Calories

277.21

Fat (grams)

14.55

Sat. Fat (grams)

2.80

Carbs (grams)

6.41

Fiber (grams)

0.49

Net carbs

5.91

Sugar (grams)

4.47

Protein (grams)

27.51

Sodium (milligrams)

1419.61

Cholesterol (grams)

71.58

Comments

Tataki is a great way to prepare salmon because you have a contrast of textures and flavours - the flavour of grilled salmon and the sweet, soft texture of salmon sashimi

Substitutions and alternatives
Beef and tuna also suit ‘tataki’ preparation

Also see
Koj’s recipe for Japanese rice