Ingredients
| 2/3 cup |
Sudachi Ponzu (green label) |
| 3 tsp |
fresh dill weed, stems removed |
| 1½ tsp |
sesame oil |
| 1 tsp |
grated gingerroot |
| 1 tsp |
red pepper sauce (Cholula) |
| ¼ tsp |
ground white pepper |
| 2 |
scallions thinly sliiced |
| 1 clove |
garlic (pressed or minced) |
| 4 |
medium salmon steaks |
| Instruction |
| 1. For marinade, combine Ponzu (Green Label), dill weed, sesame oil, ginger, red pepper sauce, garlic and pepper. Reserve 1/4 cup. |
| 2. Place salmon in glass pan and pour remaining marinade; refrigerate for 30 minutes. |
| 3. Place salmon in baking dish; set marinade aside. |
| 4. Roast in preheated 400-degree (F) oven for 15 to 20 minutes, basting occasionally with marinade, until fish flakes easily with a fork. |
| 5. To serve, drizzle reserved 1/4 cup marinade over fish and top with scallions. Makes 4 servings. |
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