Summer Salmon with Pineapple in Orange-Ponzu Sauce

Salmon is one of my favorite fish. When I was at WholePaycheck today, I was pleasantly introduced to Wild Keta Salmon. Two of my favorite salmons to eat and to cook are Wild King and Copper River Salmon. I've never cooked Keta Salmon so needless to say, I was curious. Frankly, the salmon filet was so gorgeous that I had to take it home...

For a light, summer fish recipe, I grabbed a fresh pineapple. The pineapple that I picked was so succulent, sweet and ripe that I need something salty and tart for balance. One of my favorite sushi restaurants in LA, Sushi Zo, pair certain fish with a dash of ponzu, and the first time I had it was a revelation. Naturally, when I saw the bottle of ponzu soy in my fridge, I knew it'd make a perfect sauce for my summer salmon recipe with pineapple. I'm happy to say my latest recipe for salmon is a little slice of Hawaii. Aloha!

Serves: 4
Prep Time: 10 minutes
Total Time: 25 minutes

Ingredients

4 Keta salmon fillets (for medium or medium rare, at least 1 1/2 inch thick prevent overcooking)
2 tablespoons of olive oil
2 carrots, julienned
2 stalk of celery, julienned
1 tablespoon of peeled ginger, julienned
1 cup of orange juice
2 cups of pineapple, cubbed (preferably fresh but canned is ok, just make sure to drain liquid)
4 tablespoons of ponzu soy sauce
2 tablespoons rice vinegar

Preparation

To cook salmon:

1. Preheat oven to 400F with a large baking pan that fits 4 fillets without crowding and lightly brush with olive oil (Tip: this will help stick the skin to the pan but the skin will hold the fillet together)
2. Once the oven reaches the desired temperature and the pan is also heated, season fillets with salt and pepper and transfer to the baking pan in the oven to cook for approx 10 minutes for medium. Remove from oven promptly. (Tip: Simply insert a metal spatula right above the skin of each fillets and lift; the skin should be stuck to the pan, giving you beautiful skinless, salmon fillets)

To make sauce:

1. Combine orange juice, ponzu soy, rice vinegar and ginger in a small sauce pan and boil to reduce liquid by half.
2. While the sauce is reducing, saute pineapple in a skillet to warm for approx 2-3 minutes on medium-high heat to release sugar.
3. Add carrot and celery to sauté for about 1-2 minutes to soften slightly yet still firm.
4. Strain sauce to remove ginger if desired. Combine with pineapple, carrots and celery. (Depending on the sugar level in the oj & pineapple, you may need to adjust with either sugar or salt.)

Serving suggestion:
Plate salmon fillets on plate. Serve pineapple and julienned veggies on top with reduced orange-ponzu sauce. 

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