Recipes
Photo by Emily Sterne
Ingredients
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.
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