Japanese Ponzu Sauce With Meyer Lemons Recipes

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

• Ingredients

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

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

• Ingredients

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

• Ingredients

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