I didn't make the cucumber salad but the salmon and sauce was really well. You can buy bottled ponzu in the Asian section of most supermarkets or make your own (basically soy sauce and citrus). To the other reviewer: why would you rate a recipe without even trying it?
I don't know what went wrong. The ginger-scallion "crust" ended up being nothing more than soggy oily ginger scallion and garlic pieces sitting on top of salmon. I followed the directions exactly. I assumed it was supposed to get crunchy on top. Am I wrong there? I don't know but it looked so unappetizing that we couldn't even eat it. I was so disappointed because it sounded so good. I am mad that all of that mincing was a complete waste.:( Oh and 92 grams of fat per serving? You've got to be kidding me!
This dish was absolutly delicious! I usually add something that isn't in the original recipe. This time I added some horseredish to the ponzu butter. Rave reviews all around from my guests.
This dish is sublime if prepared according to the recipe. It literally tastes like a 34 entree at a fancy restaurant. I made it for a Valentines day dinner and my husband loved it. Make sure you also prepare the cucumber salad and Ponzu cream sauce--it's the combination of these with the crusted salmon that make this dish so outrageously delish.
This was absolutely incredible! I felt like I was on Top Chef when I was finished:)
Wow - reviewers weren't kidding, this was amazing! Complex blend of flavors and textures that complemented each other beautifully. I made this as listed except for the ponzu butter sauce, which terrified me a little with the amount of fat involved. O.o I used 1/2&1/2 instead of heavy cream, and cut the 1/2cup of cold butter to 1/4 cup. Still VERY flavorful and creamy. I also didn't have ponzu sauce so I made my own: 3 parts soy sauce, 2 parts vinegar, 1 part orange juice and 1/2 part sesame oil. Most of the work here is prep, with the actual cooking taking very little time. Make sure to get the ponzu butter to the stage where you're reducing by half before you throw the salmon in the skillet to sear, if you want things to come out done all at about the same time. =)
This recipe inspired me to finally join "all recipes.com" and write a review at last. I made this last night for the very first time. I agree with Jimmy D Fireguy needs to make the whole recipe and Jimmy D the cucumber salad was amazing and really added to the dish - you guys need to make the whole thing. My guests loved the salmon and I would definitely make the dish again. My husband seared two whole salmon fillets (48 oz - giving me 12 x 4oz fillets) on the grill for me and then I rubbed them with the honey and ginger crust. The crust didn't crisp up for me either but the flavours of it just soaked into the salmon. I would recommend using less peanut oil. Also if cooking for a smaller number stick to 8oz per person - the original recipe works with 4 x 8oz portions - as it's so yummy a smaller portion of 4 oz is not enough! The ponzu butter was to die for! The 4 stages means a little bit of work but this recipe is truly worth it.
This was the 1st time i baked salmon. This recipe turned out pretty good. I didn't make the cucumber salad or butter but the ginger scallion was very good.
