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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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