5030 · easyrecipes · highproteinrecipes · rice · salmon

CRISPY SALMON + TOMATO PONZU

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Prep
—
Cook
—
Total
30 min
Calories
670
Protein
56g
Carbs
29g
Fat
38g

Get ready

Ingredients

Ingredients

  • INGREDIENTS

For the salmon

  • 2 x 250g skin-on salmon fillets
  • Salt

For the roasted tomatoes

  • 150 g Cherry Tomatoes
  • 2 shallots quartered lengthwise
  • 3 baby courgettes
  • 1 tbsp olive oil
  • Fresh thyme, optional

For the ponzu

  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp yuzu juice
  • 1 tbsp Shiro Dashi (optional)
  • Tomato roasting juices

To serve

  • 2 tbsp kewpie mayo
  • Lemon juice
  • Togarashi
  • Chives, finely sliced

Cook

Method

  1. Heat the oven to 230°C. Add the tomatoes, shallots, garlic, olive oil, salt and thyme to a roasting tray. Toss well and roast for around 20 minutes until soft, jammy and lightly caramelised. Remove from the oven and set aside, keeping all the juices.
  2. While the tomatoes roast, check the salmon for any remaining scales and remove them. Season the skin generously with salt and set aside for 10 minutes. Mix together the soy, mirin, yuzu juice and rice vinegar, then stir through the tomato roasting juices to make the ponzu.
  3. Pat the salmon dry. Heat a non-stick pan over a low to medium heat and lightly oil it. Place the salmon skin-side down and cook gently for 7 to 8 minutes until the skin is deeply crisp and the flesh is just cooked through. Flip briefly for 30 seconds, then remove from the pan.
  4. Spoon the roasted tomatoes and shallots onto plates and place the salmon alongside. Dollop the kewpie mayo next to the salmon, sprinkle with togarashi and chives, pour over the ponzu and finish with a squeeze of lemon juice.