Grilled Ponzu Marinated Salmon over Rice topped with a Poached Egg, Blueberry Lime Sauce, and Matcha Salt.

This is a bit of a weird one, folks! I thought it up really late one night on the phone with a friend, and I'm so glad I did. There's a sweet battle between the salty, savory flavors and the sweet citrus flavors in this dish that really makes it lovely. The nice runny egg yolk to mix with the rice and salmon is a wonderful combination. And then the strange combo of blueberry and lime adds a certain crazy aspect to the dish, not chained down at all. This will come at you. 

Ingredients:

One 3 oz. fillet of wild caught salmon

1/4 cup or so of soy sauce

1 tsp orange zest

1/4 cup rice (I used a mixture of brown rice and white basmati)

1/2 cup about of water

1 Tbsp oil

1/2 Tbsp or so of salt

Juice of one lime

About 3 Tbsp of blueberry juice

1 tsp of sugar

One egg

Bit of matcha salt to top

Recipe:

Start off by putting the filet into a zip lock back and adding the orange zest and soy sauce. Close the bag and gently massage the sauce into the salmon and place skin side up in a container or on a plate and place in the fridge for at least an hour to marinate. 

About 20 minutes before you're ready to take the salmon out to cook, prepare the rice. Fill up a pot with your water and the rice and bring to a boil, add the salt and oil to the rice or some seasoning and smoothness. Put a lid on the pot when the rice is done cooking to keep it warm.

In a small saucepan, add the lime juice, sugar, and blueberry juice and boil it down to a syrupy consistency, never stirring but instead swirling the pot. Let cool. Now it will be time to cook the delicious salmon!

 I used a george foreman grill for this recipe. If you don't have a george foreman, you could pan cook the fish, but I'm usually against that because it's stinks up my whole apartment. You could also poach it in the oven using this method...  http://www.youtube.com/watch?v=-Nm4S1sohVw&feature=related . On the george foreman, all that needs to be done is to massage the salmon a bit more in the bag, take it out, and place it on the hot grill (full temp) skin side down and close the lid. It'll need to cook for 2-3 minutes before done. Then you'll be able to flip the filet over and peel the skin off easily with a pair of tongs. Now you can plate a small bed of rice and lay your salmon on top. 

While the salmon was cooking, I prepared my poached egg. There are various techniques to poach an egg, but I find the easiest for me is to heat a frying pan half full of water to boiling and gently add the egg and wait for it to cook. 

Then I remove it from the water with a slotted spatula. Once your egg is cooked, place it over the salmon. Now you can drizzle the blueberry lime syrup over top the egg and fish and garnish with the matcha salt (simple mixture of matcha green tea powder and sea salt). All ready to serve and eat up :)