Salmon tataki with ponzu and green chillies from JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home (page 84) by Tim Anderson

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Notes about this recipe

  • Lucylew on July 16, 2019

    This was very good. I used a jalapeno and it was not as spicy a I'd like but very good.

  • mharriman on July 06, 2019

    Other than the chiles (too hot for us- we were immediately grabbing our water glasses!), this was very, very good. I cut smaller (as shown in photo) pieces from a one pound wild sockeye fillet and placed them on the ponzu that I’d whipped up earlier in the day. Easy, easy, easy. Served with fried rice from the same cookbook.

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