Marinated grilled salmon

Salmon fillet in orange sauce with mushroom cream sauce 295 of 458 Japanese-style vegetable soup

Kikkoman Sauces 454

Category 445

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Naturally Brewed Soy Sauce Ponzu Lemon Main courses Fish BBQ Summer

Preparation time: 1h

800g salmon fillet with skin
1 orange
4 tbsp olive oil
2 tbsp Kikkoman Naturally Brewed Soy Sauce
4 tbsp Kikkoman Ponzu Citrus Soy Sauce
Mix of fresh herbs of choice: coriander, parsley, mint

Grilled vegetables:

200g cherry tomatoes
200g yellow zucchini
100g red onion
6-8 forest mushrooms or white mushrooms
Black pepper
3 tbsp Kikkoman Ponzu Citrus Soy Sauce
3 tbsp olive oil
4 tsp dried oregano

Grilled watermelon:

4 slices of watermelon
Ponzu for sprinkling

Preparation

Grate orange skin on fine grater, leave aside. Half the orange and squeeze the juice into a bowl, add Kikkoman Soy Sauce and Ponzu and mix well. Clean the salmon, cut into pieces of 200 g, put to the bowl with marinade (skin up) and leave for 30 minutes.

Prepare the dressing for vegetables: mix Ponzu with olive oil, oregano and pepper. Half cherry tomatoes, slice zucchini and onion and put them on a grilling tray along with mushrooms. Sprinkle all with dressing and grill on both sides for few minutes. Grill watermelon slices directly on the grid and sprinkle with Ponzu sauce.

Take salmon out of marinade and wipe dry with kitchen paper. Place on grill (skin down) and grill until crispy, then turn and grill on the other side for 2-3 minutes. Serve with grilled vegetables and watermelon.