Marinated salmon with ponzu glaze

Marniated salmon with ponzu glazeThis simple low-cal salmon dish is great for busy days. Fish filets can be placed in the marinade still frozen and left to thaw overnight or all day. The fish and asparagus are roasted together it the oven for an easy meal. There is no messy clean-up. The fish is unwrapped for the last 5-6 minutes for a lovely glaze. Serve with rice or salad.

 
3-4 ounce of a thick salmon filet per person, 1¼ -1½ inches thick.
Preheat oven 400f/200c
 
Mix together in plastic bag or container:
1 tbsp. Ponzu sauce (citrus seasoned soy sauce)
1 tbsp. oyster sauce
1-2 cloves of crushed garlic
1 tsp. sesame oil with cayenne, or 1 tsp. sesame oil plus ½ tsp cayenne
2 tbsp. sake, dry vermouth, or tequila
Add fish to marinate
Wrap the fish and marinade in parchment or wax paper then foil
 
1 bunch of well-rinsed asparagus
Cut off the stems where they snap naturally
Toss in 2 tsp. of olive oil
Add kosher or sea salt and pepper
Place in wax paper on and wrap in foil
 
Roast both for 20 minute in hot oven
Set timer and unwrap the salmon for the last 6 minutes of cooking for a lovely glaze. Correct seasoning on the asparagus by adding a little Ponzu sauce and black pepper.
 
For this recipe I used Partida Reposado Tequila.
I also used Kikkoman Citrus Seasoned Soy Sauce and Dressing.
 
 
 
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