Seared Salmon Bites with Jalapeño and Ponzu

Ingredients

Ponzu Sauce

• juice of 1 orange (about 1/4 cup)
• 1 tablespoon mirin (sweet Japanese rice wine)
• 1 tablespoon Glicks Soy Sauce
• 1 tablespoon rice vinegar
• 1 teaspoon Manischewitz Honey
• 1/4 teaspoon toasted sesame oil

Seared Salmon

• 2 (1-pound) skinless salmon fillets
• pinch of kosher salt
• 1 teaspoon Tuscanini Light Olive Oil
   

Assembly

• 1 jalapeño, stemmed and thinly sliced

Directions

Prepare the Ponzu Sauce

1.In a small saucepan, combine orange juice, mirin, soy sauce, vinegar, and honey and bring to a boil.
2.Reduce heat to medium and simmer for four minutes, or until sauce has thickened slightly. Set aside to cool. Stir in sesame oil.

Prepare the Seared Salmon
1.Using a chef’s knife, slice the fillets across the grain into 1/4-inch-thick slices. Sprinkle with a pinch of salt.
2.Heat olive oil in a nonstick skillet over medium-high heat. Working in batches, add six to eight salmon slices and sear for 20 seconds on each side. Transfer the slices onto a serving platter, slightly overlapping them. Repeat with the remaining salmon.

Assembly
1.Sprinkle jalapeño slices over each piece of salmon.
2.Spoon ponzu sauce over the salmon and serve immediately.

Tips:
Good to Know:
– When shopping for fresh fish, it pays to be picky. Here are a few ways to check for freshness:
– Fish should have a mild scent and smell salty and of the sea. Stay away from anything that has a strong, fishy odor.
– The eyes should be clear, bright, and bulging, not cloudy.
– Fish should be shiny and remain firm when you poke it with your finger, not slimy to touch.
– Salmon should be sliced and seared no more than one hour before serving.
– Ponzu sauce should be spooned over the salmon just before serving.

Make It Ahead: Ponzu sauce can be prepared in advance and stored in the refrigerator for up to four days.