Name: Grilled Salmon with Ponzu Sauce and Vegetable Slaw
Yield: Makes 6 servings
Ingredients: 1 cup orange juice; 1/2 cup sake; 1/4 cup sugar; 1/4 cup soy sauce; 2 tablespoons fresh lime juice; 1/4 teaspoon dried crushed red pepper; 2 teaspoons water; 1 1/2 teaspoons cornstarch; Vegetable oil; 6 7- to 8-ounce salmon fillets; Vegetable Slaw with Miso Dressing; 1 tablespoon black sesame seeds or toasted sesame seeds; 6 lemon wedges

"Recently, I had dinner at the super-romantic Shadowbrook Restaurant in nearby Capitola," writes Holly M. Sharps of Menlo Park, California. "To get to Shadowbrook, you have to take a cable car down a hill. The restaurant is on several levels and has spectacular views of the ocean — not to mention great food. The salmon was absolutely delicious."

The sake- and soy-based ponzu sauce is traditionally a Japanese dipping sauce. Here, it’s used to baste the fish as it cooks.

Recipe notes

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