Saturday, November 09, 2013

Ponzu Salmon with Pole Beans


Thursday 7 November
We defrosted a couple of salmon fillets, painted them with ponzu, and fried them up; then set them aside, fried some chopped scallion whites, greens, and matchstick garlic, and deglazed with a little more ponzu for a sauce. 
Served them with the tenderer of the surviving pole beans, just steamed.
We were originally going to do this with ginger, but we were out.  We'll try that next time.

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