In partnership with Blackmores
Inspired by a Japanese fusion restaurant that served cold oysters with ponzu sauce. Light, citrusy and refreshing.
0
Calories
0g
Fat
0g
Carbs
0.0g
Fibre
0.0g
Protein
Per serving. Estimated. A number, not a verdict.
2
6 steps
Cut the tangerine into 4 even slices.
Pat the salmon fillet dry and lightly season both sides with salt.
In a deep dish, lay the tangerine slices in the middle, place the salmon on top, drizzle with 1 tbsp ponzu sauce and top with a slice of lemon.
Place a rack in the wok and fill with water just below the rack. Bring to a simmer, place the dish on the rack, cover, and steam over medium heat for 12 minutes.
While it steams, finely chop the peppers and mix with 3 tbsp ponzu sauce and 1 tbsp honey.
To serve, remove the lemon and top with the dressing. Serve with rice.
no two dinners are ever the same
Filed by Joey Khor · dietitianjoey.com