Ginger Ponzu Salmon by Home Chef

Ginger Ponzu Salmon by Home Chef

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Time

30 minutes

Taste ranking

Nice! 75%
Ginger Ponzu Salmon by Home Chef

For me, this dish was all about the ginger ponzu sauce. It was so good! We loved it! And as a bonus it was incredibly simple to make.

Lee

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The Cooking Process:

I love Japanese cuisine so I was excited about this dish. The ingredients that Home Chef provided were fresh and of an excellent quality.  The salmon was also of a very high quality and the portion size was generous.

1
Step One

Cooking the Rice – I started off by bringing a small pot of 1 cup of water and the rice to a boil. I then reduced this to a simmer, covered the pot, and let it cook until tender for about 20 minutes. Then I removed the pot from the burner, fluffed the rice with a fork and set it aside, covered.

2
Step Two

Preparing the ingredients –While the rice cooked, I started preparing the ingredients. Firstly, I sliced the mushrooms, then trimmed and finely diced the white portions of the green onions.  The remaining portions of the green onions were thinly sliced on an angle. Next, I minced the garlic and finished the meal preparation by patting the salmon dry and seasoning the flesh side of the salmon with salt and a pinch of pepper.

3
Step Three
cooking the veg

Cooking Vegetables and finishing the rice – I placed a medium non-stick pan over a medium-high heat and added 2 tsp. olive oil and mushrooms to the hot pan while stirring occasionally until lightly browned. Once it was ready, I added the rice, peas and half the white portions of green onions. I reserved the remaining green onions for the sauce. I also added garlic, salt and pepper to the pan. I stirred occasionally until the mixture was warmed through and then transferred to a plate.

4
Step Four
cooking salmon

Cooking the Salmon and serving – in the pan I used to cook the vegetables I heated 1 tsp. olive oil and put the salmon skin side up and cooked, without turning until it had browned.  This took about 3-4 minutes. Then I flipped the salmon and reduced the heat to medium, cooking until firm. As a guide salmon should reach a minimum internal temperature of 145 degrees. Once ready I removed the salmon from the pan and skinned it with a fork. As a side note, I have to say I prefer cooking fish in the oven rather than in a pan. I prefer the result and you notice less of an after smell in the house.  So next time I am going to cook it in the oven unlike the recipe directs.  

Ginger Ponzu Salmon by Home Chef

On a Personal Note:

This dish was undoubtedly all about the sauce. It was delicious and a sauce that I will do again in the future! The rice was also very good and flavoured beautifully; it accompanied this lovely salmon dish perfectly.

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