Ponzu is a citrus and soy-based Japanese sauce. It’s a complex and tangy dressing that’s great for vegetables, chicken, and especially fish. The sauce’s tartness contrasts beautifully with the fattiness of the salmon. A simple side of sesame-flavored peppers and onions served over a bed of fluffy white rice make this dish an easy weeknight dinner that can be thrown together at a moment’s notice.
- 1 lb skinless salmon fillet, cut into portions and vacuum sealed
- 1 cup jasmine rice
- 2 bell peppers, sliced
- 1 yellow onion, sliced
- ½ cup ponzu sauce, divided
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 2 scallions, thinly sliced
Place vacuum-sealed salmon fillets in a Suvie pan and insert in the upper right cooking zone. Add water to cover the salmon completely. Add sliced peppers and onions to another Suvie pan and insert in the upper left cooking zone. Add jasmine rice and 2 tsp salt to the starch pan and place in the lower right cooking zone.
Add water to the reservoir, enter My Cook > Multi-Zone settings and set to Cook Now or Schedule.
My Cook > Multi-Zone Settings
Protein: 130˚F, 30 minutes
Veg: 20 minutes
Starch: 22 minutes
After the cook, remove all pans from Suvie and drain water from the salmon. Cut open vacuum bags and remove salmon, patting dry and discarding excess liquid. Return the salmon to the Suvie pan and cover with ¼ cup ponzu sauce; insert in upper right zone. Add sesame oil and sesame seeds to the peppers and onions. Season with salt and pepper to taste and place in the upper left zone. Set veg broil to 10 minutes and protein broil to 6 minutes.
While the salmon is broiling, fluff the rice with a fork and adjust seasoning to taste. After the broil, divide the rice between plates and top with the peppers and onions and salmon. Drizzle more ponzu sauce on top and garnish with the sliced scallions.
Nutritional Information per serving (4 servings per recipe): Calories 570, Total Fat 21g, Total Carbohydrates 60g, Total Sodium 3850mg, Total Protein 27g