SEARED SALMON WITH PONZU SAUCE AND AVO

SEARED SALMON WITH PONZU SAUCE AND AVO
400 g fresh Norwegian salmon (enough for 2p)
Sear the piece of salmon on both sides lightly and very quickly in a bit of sunflower oil and slice, cube or flake up. The inside must still be translucent (raw). Alternatively slice the raw salmon in slices or cubes.

Ponzu sauce (light Japanese soy & citrus dressing or dipping sauce for seafood, springrolls, sushi, sashimi, dumplings, salads or marinade for grilled meats, chicken and fish):
125 ml cup freshly squeezed lime, lemon or orange juice
50 ml rice vinegar
100 ml soy sauce
50 ml mirin (sweet rice wine) which I substituted with orange liqueur today😉
30 ml brown sugar (I used Demerara treacle sugar)
Pinch of cayenne pepper

Whisk all ingredients together until the sugar dissolves and keep in fridge until used. It will keep for a few days.
Drizzle over the salmon and garnish with sesame seeds.
You can buy Ponzu sauce already made up in a bottle but I prefer making my own without any preservatives. It’s a very versatile sauce and worth making in bigger quantities and keeping on hand.
Note:
You can also use fresh tuna instead of salmon.
PHOTO: Elsabie Templeton