Tom Colicchio's Salmon with Cranberries and Ponzu

Blue Dragon Blue Ginger Ming Tsai

Recipes

Photo by Emily Sterne

Tom Colicchio's Salmon with Cranberries and Ponzu

Episode 603: Ponzu/Cranberries

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Serves 4

Ingredients

All ingredients A-Z

2 cloves garlic, minced

Handful of scallions, bottoms only, cut into strips

1 leek, cut into strips

1/2 pound pearl onions, halved

1 bulb fennel, sliced on mandolin

1 knob ginger, minced

3/4 cup ponzu

1/2 cup soy sauce

1/2 cup dried cranberries

Zest from 1 lemon

24 ounces salmon (center cut) cut in 1-inch pieces

Kosher salt and freshly ground pepper to taste

1-2 tablespoons canola oil

Directions

In a small Dutch oven or casserole pan, add oil, and cook the scallions, leeks, pearl onions, fennel and ginger until translucent and softened, about 3 or 4 minutes. Season salmon with salt and pepper. Deglaze with ponzu and soy sauce and bring to a simmer. Add cranberries, lemon zest and salmon pieces and cook until salmon is barely cooked through, about 3-4 minutes. Serve immediately.

Pairing notes
Cavit Pinot GrigioTrentino Italy TASTE: Dry, light and crisp AROMA: Delicate and pleasing, with floral and fruit scents -- Vineyards in this region enjoy the warming effects of the "Ora del Garda," a dry, balmy breeze that sweeps across Lake Garda and protects the fruit from external moisture and disease. Constrastingly cool evenings promote rich, intense aromas and flavors in the grapes. -- Highly versatile; a lovely aperitif that also pairs well with pasta in cream sauces, risottos, veal, chicken, and fresh seafood dishes like the Cranberry Shrimp Ceviche with Ponzu and Tom's Poached Salmon. -- 100% Pinot Grigio

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