Pan-Seared Salmon with Ponzu Spinach
• 4 Salmon fillets (1 per person, so you can cook less fillets if you want)
• 1 bag of spinach
• 2 cloves garlic, minced
• Salt and pepper
• Ponzu sauce
Do all the prep before you start cooking:
1. If the fillets are frozen, defrost them by putting them in the fridge the night before or the morning of when you're going to cook them for dinner (also see note below).
2. Pat the fillets dry on both sides. Brush the top with oil and season with salt and pepper (don't put away the brush/spoon and oil as you'll brush the other side when you're cooking).
3. Take the spinach out the bag. Go through the spinach and remove any big stems and any pieces that are not fresh. Rinse in a colander or salad spinner.
4. Mince the garlic. You can also just take the cloves and push down on them with the side of the knife to smush them and release their flavor if you don't want to mince anything.
You can also skip this step if you don't want to deal with the garlic.
5. Heat a non-stick skillet over medium-high heat until it's hot. You know it's hot if you hold your hand over the skillet and you can only hold it there for 2-3 seconds, or you can wet
your hand and flick water into the pan. If water sizzles and evaporates when it hits the pan, it's hot.
6. When the skillet is hot, add the salmon fillets, oiled side down, making sure the fillets are not touching each other and there is some air circulation in between them. Depending on how thick they are,
you'll cook them a few minutes on one side (see note below), until the bottom edges get opaque.
7. While the bottom side is cooking, brush the top side with oil and season with salt and pepper.
8. Flip over and let that side cook for a few minutes until center of fish is just opaque (see note below). Put on a plate.
9. Add 1 tbs. of oil into the skillet and swirl around. Add garlic, stir around once, and add spinach right away. If you can't fit all the spinach at once, add as much as you can, stir around until it wilts and then add the rest.
10. Add a few glugs(about 1/4 cup) of ponzu sauce and it will help the spinach wilt and cook.
When all the spinach is wilted, turn off the heat.
11. Put some of the spinach on a plate and place the salmon on top of it. Serve as is or with rice and with more ponzu sauce.
• ¼ cup freshly squeezed orange juice
• The zest from your orange
• 2 Tbs sake
• 1 Tbs sugar
• 1 Tbs soy sauce
• 1 ½ tsp fresh lime juice
• A pinch of cayenne pepper
• 1 tsp water
• ½ tsp corn starch
• ½ tsp sesame oil
1. Zest your orange (this is most easily and effectively done with a Micro-Plane grater - if you've not discovered how great these are, you must get one!) - Now juice it. You need ¼ cup; make a screwdriver with the rest.
2. Put orange juice, zest, sake, sugar, soy sauce, lime juice, and cayenne into a saucepan.
3. Bring to a boil, turn down heat to a simmer, and reduce sauce by half for about 3 minutes.
4. Mix together the water and corn starch, add to the simmering sauce, and stir until thickened.
5. Allow to cook for another minute or two, add sesame oil, stir.
6. It's done! There, that was easy, wasn't it? Now taste it - Oh wow! Start imagining what you'll be able to do with this stuff - if you can't think of anything, check Resources below for ideas.