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Salmon bites with ponzu sauce
2022-11-04
https://www.metro.ca/userfiles/image/recipes/bouchees-saumon-mi-cuit-sauce-ponzu-12025.jpg
PT25M
PT05M
PT30M
Ponzu sauce :In a bowl, mix all sauce ingredients. Set aside.Semi-cooked salmon :Pour the sesame seeds into a deep plate or bowl. Set aside.On a work surface, season each side of the salmon fillets with salt and pepper. Using a sharp knife, cut each fillet into 12 cubes.In a non-stick skillet, heat oil over medium-high heat and brown salmon 8 pieces at a time, spacing them out. Cook for 45 seconds. Turn to opposite side and cook for 30 seconds maximum. You want the salmon pieces to stay pink inside. Set aside on a plate and repeat with remaining salmon, 8 pieces at a time.Place salmon cubes on plate with sesame seeds and coat the underside of each cube, pressing well.
Using an appetizer stick, poke a ribbon of cucumber (in a zigzag pattern), a slice of strawberry and a piece of salmon into the plate. Serve immediately and enjoy with ponzu sauce.Note: Cucumber ribbons are formed by cutting them lengthwise with a horizontal peeler.Source : K pour Katrine
24
3
2
5
2
Ponzu sauce :
1/4 cup (60 mL) fresh orange juice
1/4 cup (60 mL) honey
1/4 cup (60 mL) tamari sauce
1 tablespoon (15 mL) rice vinegar
Juice and zest of 1/2 lime, well washed
1 tablespoon (15 mL) grated fresh ginger
1/4 teaspoon (1,25 mL) hot pepper flakes
Semi-cooked salmon :
3/4 cup (180 mL) black sesame seeds noires
2 x 275 g skinless salmon filets
salt and pepper to taste
1 tablespoon (15 mL) toasted sesame oil
Toppings:
24 English cucumber ribbons
24 strawberry slices
24 appetizer picks
Salmon bites with ponzu sauce
24
Appetizers
0:25
Preparation
0:05
COOKING
0:30
TOTAL TIME
Ingredients
-
Ponzu sauce :
-
1/4 cup
(60 mL)fresh orange juice
-
1/4 cup
(60 mL)honey
-
1/4 cup
(60 mL)tamari sauce
-
1 tablespoon
(15 mL)rice vinegar
-
Juice and zest of 1/2 lime, well washed
-
1 tablespoon
(15 mL)grated fresh ginger
-
1/4 teaspoon
(1,25 mL)hot pepper flakes
-
Semi-cooked salmon :
-
3/4 cup
(180 mL)black sesame seeds noires
-
2 x 275 g skinless salmon filets
-
salt and pepper to taste
-
1 tablespoon
(15 mL)toasted sesame oil
-
Toppings:
-
24 English cucumber ribbons
-
24 strawberry slices
-
24 appetizer picks
Preparation
Ponzu sauce :
In a bowl, mix all sauce ingredients. Set aside.
Semi-cooked salmon :
Pour the sesame seeds into a deep plate or bowl. Set aside.
On a work surface, season each side of the salmon fillets with salt and pepper. Using a sharp knife, cut each fillet into 12 cubes.
In a non-stick skillet, heat oil over medium-high heat and brown salmon 8 pieces at a time, spacing them out. Cook for 45 seconds. Turn to opposite side and cook for 30 seconds maximum. You want the salmon pieces to stay pink inside. Set aside on a plate and repeat with remaining salmon, 8 pieces at a time.
Place salmon cubes on plate with sesame seeds and coat the underside of each cube, pressing well. Using an appetizer stick, poke a ribbon of cucumber (in a zigzag pattern), a slice of strawberry and a piece of salmon into the plate. Serve immediately and enjoy with ponzu sauce.
Note: Cucumber ribbons are formed by cutting them lengthwise with a horizontal peeler.
Source : K pour Katrine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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