“In a Heartbeat” Sautéed
Orange Ginger Salmon
Camanchaca
2 tablespoons olive oil
1/2 teaspoon freshly
ground black pepper
1 tablespoon peeled and
chopped fresh ginger
4 6-ounce boneless,
skinless Camanchaca*
Atlantic salmon portions
3 tablespoons ponzu sauce
(see note)
1 orange, peeled and
sliced, with each
slice cut in half (or
substitute 1/2 cup fresh
orange juice with pulp)
Heat olive oil in a nonstick pan over medium-high
heat. Add pepper and ginger and sauté for about
2 minutes.
Add salmon and sear for about 1 minute on each side.
Add ponzu sauce, lower the heat to medium and
cook for 2 minutes.
Add orange slices and cook over medium-high heat
for 2 minutes, or until the salmon is cooked to taste.
Transfer the salmon to plates and garnish with
orange slices. Makes 4 servings.
Note: Ponzu sauce, common in Japanese cuisine,
is known for its distinctive sweet, sour and slightly
salty flavor.
Brands may vary by region; substitute a similar product.
Preheat the grill.
Place each fillet on an individual 8-by-10-inch piece
of aluminum foil skin-side down.
Mix wine, olive oil and Mr. Yoshida’s sauce in a bowl.
Brush over the top of each fillet.
Season with salt and pepper to taste.
Lay pepper slices over the fish. Fold the sides of the
foil to enclose the fish, sealing the packets.
Place on the grill over medium heat for 6 minutes, or
until cooked to taste. Remove from the foil and serve
with a salad or pasta. Makes 4 servings.
4 6-ounce portions
Norwegian
Atlantic salmon
6 tablespoons white wine
3 tablespoons olive oil
6 tablespoons Mr.
Yoshida’s Original
Gourmet Sauce
Salt and freshly ground
black pepper
3-4 sweet mini peppers,
sliced into strips
Grilled Fish and Peppers
JC Seafood/Sal Mar
