00:00This is the best salmon dish I've ever made, says one of my readers,
00:03and the battered citrus aroma filling the kitchen is exactly why.
00:07Let me show you how to make it.
00:09If you'd like a printable version of this recipe to keep you in your kitchen,
00:13just google ponzu salmon statue to find it.
00:16First, mix your ponzu glaze.
00:18Combine 4 tablespoons of ponzu sauce with 1 tablespoon of sake,
00:22and 1 tablespoon of mirin.
00:25That is it.
00:26Three ingredients.
00:27The ponzu is doing all the heavy lifting here with its citrus soy complexity.
00:33The sake adds depth and helps tenderize,
00:36and the mirin rounds everything out with a touch of sweetness.
00:40Now your salmon.
00:41You want skin on fillets about 2-3cm thick.
00:45Farmed Atlantic or King salmon are great choices here because
00:49their higher fat content keeps them moist and forgiving.
00:53White sockeye works too, but it's leaner so it cooks faster,
00:57and you will need to keep a close iron.
01:00Pat your salmon completely dry with paper towels,
01:03press firmly on every surface, and get all the moisture off.
01:08Season both sides with salt, then dust with about 1 tablespoon of potato starch.
01:14You want a thin, even coat.
01:16The starch creates a light crispy shell on the outside of the fish when it hits the hot pan.
01:22Second, when the ponzu glaze goes in later, the starch dissolves into the sauce and thickens it,
01:29helping it cling to the fish instead of running off onto the plate.
01:33If you don't have potato starch, corn starch will work too.
01:37Rice flour is another option that gives you an ultra-crisp finish,
01:42but the coating is more delicate and can break apart if you handle the fish too much.
01:47Whichever you use, keep it light.
01:49Too much starch creates a pasty layer that actually prevents the sauce from reducing properly.
01:56Place a tablespoon of butter in your pan over medium heat.
01:59When the butter melts and starts to form, it's time.
02:03You could use a neutral oil instead and it will still work.
02:07Lay your salmon fillet skin side down.
02:11Do not touch the fish.
02:13Do not peek underneath.
02:15Do not nudge around.
02:16Leave it completely alone for a full 4 minutes.
02:24After 4 minutes, carefully flip each fillet.
02:27Say the flesh side for about 2 minutes.
02:30If you use tall fillets like mine today, a bit more like 30 seconds each for the sides,
02:36it's also needed.
02:38You're not trying to cook it all the way through on this side,
02:42just getting a bit of colour and firming up the surface.
02:46Then, remove the salmon from the pan and set it aside on the plate.
02:49We're coming back to it soon.
02:51In the same pan, with all those battery salmon flavoured bits still in there,
02:56add 30g of sliced bell pepper, and 50g of maitake mushrooms.
03:02If you can't find maitake, any mushroom works well,
03:06king oyster mushrooms bring a nice meaty texture,
03:09or even creamini will do the job.
03:11For the bell pepper, snap peas or asparagus are solid swaps if you prefer.
03:16Saute for 2-3 minutes until they soften, but still have a little bite to them.
03:22Nestle the salmon back into the pan, skin side up this time.
03:26Keeping the skin facing up protects the crispy texture we worked so hard to get.
03:31Now, pour your pons glaze mixture around the pan, around, not over the fish.
03:36By pouring it around the pan, the sauce heats up from the edges,
03:41starts reducing immediately, and you'll control exactly how much ends up on the fish.
03:47Grab a spoon and start basting. Scoop the sauce from the pan,
03:51and spoon it over the fish continuously for about 1 minute.
03:55You will see the sauce transform right in front of you.
03:58It goes from thin and watery to glossy and syrupy.
04:01When it coats the back of your spoon and the bubbles in the pan,
04:05slow down to a lazy, thick rhythm, you're done.
04:10Time to plate.
04:11Scoop about 150g of rice onto one side of your plate.
04:16Arrange a handful of baby leaf salad, about 50g next to it.
04:20Lay the sautéed vegetables down, place your salmon on top,
04:25and spoon the rest of the gorgeous glossy ponzu sauce right over everything.
04:30Finish with a sprinkle of sesame seeds, and a crack of black pepper if you like.
04:36Look at that. Crispy skin, tender flesh, and this tangy battery ponzu glaze that ties the whole plate
04:42together. The acidity of the ponzu cuts right through the richness of the salmon,
04:47and the batter pours it all into one cohesive bite.
04:52Want even more delicious recipes? Grab my free cookbook from the link in the description.
04:58Okay, let's go over the ingredients one more time, and if you're ready to cook,
05:02grab the written instructions by clicking the full recipe box with a picture that's about to pop
05:07up on your screen. That's a wrap. You can find the full printable version of this recipe on my
05:12website, linked right here on the screen. It has all the extra details to help you get perfect every
05:17time. If you enjoyed this, check out my salmon playlist. And next week, I'm making tonjuru.
05:22Hit subscribe so you don't miss it. See you then.
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