This recipe combines the tangy flavors of citrus with the umami of soy sauce, creating a delightful dish perfect for any occasion.
Zest the grapefruit, orange, and lime, and set the zest aside.
Use a microplane zester for finer zest, which integrates better into the sauce.
Juice the grapefruit, orange, and lime, and combine the juices in a bowl.
Roll the fruits on the countertop before juicing to extract more juice.
In a saucepan, heat the sugar over medium heat until it melts and turns caramel-colored.
Swirl the pan gently to ensure even caramelization.
Carefully add the citrus juice to the caramelized sugar, and stir until combined.
Be cautious as the mixture may splatter when the juice is added.
Add the soy sauce, rice vinegar, and half of the citrus zest to the saucepan, and simmer for 3 minutes.
Taste the sauce and adjust the seasoning if necessary.
Season the salmon fillets with sea salt and black pepper.
Pat the salmon dry before seasoning to ensure a good sear.
Heat olive oil in a skillet over medium-high heat until shimmering.
Ensure the skillet is hot enough to prevent the salmon from sticking.
Place the salmon fillets in the skillet, skin-side up, and cook for 4 minutes.
Avoid moving the salmon while it sears to develop a crispy crust.
Flip the salmon fillets and cook for another 4 minutes, or until cooked through.
Cook the salmon to your preferred doneness, but avoid overcooking.
Serve the salmon over a drizzle of ponzu sauce, garnished with the remaining citrus zest.
Serve with a side of steamed rice or sautéed vegetables for a complete meal.
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