GRILLED SALMON WITH PONZU SAUCE AND VEGETABLE SLAW

Grilled Salmon with Ponzu Sauce and Vegetable Slaw image

Yield Makes 6 servings

Number Of Ingredients 13

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1 cup orange juice
1/2 cup sake
1/4 cup sugar
1/4 cup soy sauce
2 tablespoons fresh lime juice
1/4 teaspoon dried crushed red pepper
2 teaspoons water
1 1/2 teaspoons cornstarch
Vegetable oil
6 7- to 8-ounce salmon fillets
Vegetable Slaw with Miso Dressing
1 tablespoon black sesame seeds or toasted sesame seeds
6 lemon wedges

Steps:

Combine orange juice, sake, sugar, soy sauce, lime juice, and red pepper in heavy small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.)
Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon, skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes.
Transfer 1 salmon fillet to each of 6 plates. Top with slaw, dividing equally. Sprinkle with sesame seeds; garnish with lemon wedges and serve.