Japanese flavours take centre-stage in this delicious and impressive salmon recipe. If you don't have access to good quality fresh salmon, substitute tuna, mahi mahi or swordfish.
Ponzu sauce is a citrus-based sauce common in Japanese cuisine. Look for it online or in specialty shops.
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? - 16 Feb 2007 (Review from Allrecipes US | Canada)
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! - 18 Oct 2010 (Review from Allrecipes US | Canada)
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. - 03 Aug 2007 (Review from Allrecipes US | Canada)