Food Network UK

Seared salmon with ponzu and baby pak choy

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Ingredients

  • For the ponzu sauce:

  • 125ml soy sauce
  • 3 tbsp water
  • 2 tbsp rice wine vinegar
  • 1.5 tbsp freshly squeezed lime juice
  • 1-cm knob fresh ginger, peeled and Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated
  • 1 serrano chilli, stemmed and Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced (with seeds)
  • 1 spring onion, (green and white) thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced

  • For the fish and vegetables:

  • 8 baby pak choy, halved, or 3 medium pak choy, quartered, about 450g, well rinsed
  • 4 (120g) salmon fillets, skinned
  • Salt and freshly ground black pepper

Use imperial measurements

Method

How to make Seared salmon with ponzu and baby pak choy

1) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk all of the ponzu sauce ingredients in a small bowl and set aside.

2) Pour 2.5cm or more of water in a wok or skillet and bring to a boil over medium-high heat. Put the pak choy in a bamboo or collapsible steamer and cover. Set the steamer over the water, cover, and cook until just tender, about 3 minutes for baby pak choy, 4 minutes for medium pak choy.

3) Meanwhile, heat a large nonstick skillet over high heat. Season the salmon with the salt and pepper, lay the fish rounded side down in the pan and cook until golden and crisp on one side, about 2 minutes. Reduce the heat to medium, turn and cook the fish on the remaining side to the desired degree of doneness, about 6 to 7 minutes for medium-rare, 8 to 9 minutes for medium, and 11 to 12 minutes for fish cooked through.

4) Divide the salmon and pak choy among 4 plates and serve each drizzled with about 50ml of the ponzu. Pass extra sauce at the table. Store leftover ponzu in airtight container in refrigerator for 1 week.