Grilled Salmon with Ponzu Sauce and Vegetable Slaw
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 cup sugar
- 1 cup orange juice
- 1/4 cup soy sauce
- vegetable oil
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons cornstarch
- 2 teaspoons water
- 1/2 cup sake
- 6 lemon wedges
- 1/4 teaspoon dried crushed red pepper
- 6 7- to 8-ounce salmon fillets
- vegetable slaw with miso dressing
- 1 tablespoon black sesame seeds or toasted sesame seeds
- Carbohydrate 16 g(5%)
- Cholesterol 117 mg(39%)
- Fat 34 g(52%)
- Fiber 1 g(2%)
- Protein 45 g(90%)
- Saturated Fat 7 g(34%)
- Sodium 711 mg(30%)
- Calories 576
Preparation Combine orange juice, sake, sugar, soy sauce, lime juice, and red pepper in heavy small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.) Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon, skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes. Transfer 1 salmon fillet to each of 6 plates. Top with slaw, dividing equally. Sprinkle with sesame seeds; garnish with lemon wedges and serve.
