Japanese Ponzu Sauce With Meyer Lemons Recipes

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MEYER LEMON CREAM SAUCE FOR SALMON



Meyer Lemon Cream Sauce for Salmon image

The salmon can be cooked any way you prefer, because the star of this recipe is the lemon cream sauce made with Meyer lemon.

Provided by thedailygourmet

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 15m

Yield 2

Number Of Ingredients 7

2 (4 ounce) salmon fillets
salt and ground black pepper to taste
2 tablespoons butter, divided
1 clove garlic
½ cup heavy cream
2 teaspoons Meyer lemon juice
¼ pinch dried dill weed

Steps:

  • Season salmon fillets with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat and cook salmon, skin side-up, until golden brown, 5 to 7 minutes. Turn salmon and continue cooking until skin side is slightly browned and fish flakes easily with a fork, about 5 minutes more.
  • Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into the butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes. Add lemon juice and dill. Be careful that the sauce doesn't break.
  • Serve sauce over salmon.

Nutrition Facts : Calories 473.8 calories, Carbohydrate 2.7 g, Cholesterol 162.5 mg, Fat 40.2 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 22.4 g, Sodium 229.4 mg, Sugar 0.2 g

JAPANESE PONZU SAUCE



Japanese Ponzu Sauce image

Bonito flakes are flakes of dried, smoked bonito fish. They look similar to wood shavings. The "bonito" is a type of tuna, but may not be marketed as tuna in many countries. Found in Asian Food Markets or online. Use for dipping with shabu-shabu, and use on fish and shellfish dishes as a marinade. This sauce is also used to baste fish as it cooks also. It's uses are versitile, and you can also used as a marinade for beef. If you can't find Yuzu juice you can substitute lime juice, but you won't get the distinctive flavor that yuzu imparts.

Provided by Lindas Busy Kitchen

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup soy sauce
3/4 cup yuzu juice or 3/4 cup lime juice
1/4 cup rice wine vinegar
1/2 cup dried bonito flakes

Steps:

  • Boil soy sauce in a pan.
  • Add bonito flakes, and mix well.
  • Let cool.
  • Drain the soy sauce.
  • Mix soy sauce with vinegar and yuzu or lime juice.

JAPANESE PONZU SAUCE WITH MEYER LEMONS



Japanese Ponzu Sauce With Meyer Lemons image

Normally ponzu sauce is traditionally made with yuzu citrus in Japan, but I have an old Meyer lemon tree that produces fabulous lemons throughout the year. I try to use the lemons in many recipes and this is my own version of Ponzu Sauce using Meyer lemons instead of yuzu limes/lemons. Although I planted yuzu tree a year ago it is still not producing yet and when it is finally producing I would also make homemade ponzu sauce using yuzu too, but until then this is the only ponzu sauce I like. You can certainly use any type of lemons or combination lemons and limes/oranges. Unlike commercial based ponzu sauces which are very sweet and more vinegar than real juice, I think this version has much more depth. For 3/4 C juice, I usually end up using 5-6 lemons depending on their sizes. Bonito flakes is known as Katsuobushi in Japanese and it is dried bonito fish flakes found in Japanese markets. If you are unable to find kombu or katsuobushi, please use any instant dashi for this purpose. The taste will not be as good, but it will surpass the overly vinegar/sugar taste of commercial ponzu sauce. If using instant dashi, I would follow the direction on amount per liquid found with the products. Depending on how strong you like the taste of dashi, you can use either 1 to 1 1/2 C bonito flakes for this recipe. Note to those who never tried ponzu: This sauce is very versatile and you can use it top any steamed veggies, fish, meat, or tofu. You can also add a bit of oil to make into traditional salad dressing but go easy on oil!

Provided by Rinshinomori

Categories     Sauces

Time 15m

Yield 1 1/8 C

Number Of Ingredients 9

1 piece kombu seaweed (3 x 2 inches) or 1 piece konbu (3 x 2 inches)
1 -1 1/2 cup bonito flakes (katsuobushi)
3/4 cup soy sauce, plus
2 tablespoons soy sauce
3/4 cup lemon juice (see note above)
1/3 cup mirin, plus
1 tablespoon mirin
2 teaspoons sugar
2 teaspoons rice vinegar

Steps:

  • Combine all ingredients in a bowl and refrigerate for 1 to 2 days to develop taste and strain well after 1 day. If you like more dashi flavor, then keep in refrigerator for 2 to 3 days and strain. I normally like just one day in the refrigerator and strain. The liquid Ponzu Sauce keeps in the refrigerator for 6 months (don't worry, you will use this up very, very quickly). The leftover katsuobushi and kombu after straining can be used to make furikake for later use.

Nutrition Facts : Calories 244.8, Fat 0.2, Sodium 13026, Carbohydrate 39.1, Fiber 2.4, Sugar 16.4, Protein 24.6

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Top Asked Questions

What is ponzu sauce and how to make it?
Ponzu sauce is a Japanese citrus sauce that can be used on many different dishes. Learn to make it authentically with the ponzu sauce recipe! This homemade ponzu sauce recipe is a great addition to salads and fish dishes. And it’s very simple to make. Try it today! What is Ponzu Sauce? Where did Ponzu Sauce Come from? How to Use It?
How to make sushi sauce?
Put orange juice, zest, sake, sugar, soy sauce, lime juice, and cayenne into a saucepan. Bring to a boil, turn down heat to a simmer, and reduce sauce by half for about 3 minutes. Mix together the water and corn starch, add to the simmering sauce, and stir until thickened. Allow to cook for another minute or two, add sesame oil, stir.
What are some good substitutes for Ponzu?
In Japan, ponzu is typically made with yuzu, a specific kind of citrus that is difficult to get here Stateside. Subbing in a combo of lemon and lime works well. Mirin provides sweetness to offset the salty, sharp flavors.
What is ponzu (dashi)?
Katsuobushi and kombu are the base flavors for dashi, the umami-packed broth that is the basis for so many Japanese dishes, like miso soup. There isn’t really a standard formula for ponzu, and it’s very based on personal taste.

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