Tamari Ponzu Salmon with Sweet Chili Broccoli and Potato Crisps

Directions

1. 1

   Pre-heat your griddle to medium-high heat.

2. 2

   Season the sliced potatoes with salt and pepper and a touch of garlic powder.

3. 3

   Add a drizzle of olive oil to the griddle and then the sliced potatoes. Cook for 2-3 minutes then flip.

4. 4

   Season the salmon on both sides with a light drizzle of olive oil, ground ginger, garlic powder and a bit of salt and pepper. Then add the hot griddle. Cook for 3-4 minutes per side or to desired doneness.

5. 5

   Add a bit of oil and the broccoli with a pinch of salt and pepper. If desired, add a splash of water and a dome to steam the broccoli for 4-5 minutes.

6. 6

   In a small mixing bowl, add the tamari, ponzu, honey and sesame oil. Mix evenly and pour ½ of the liquid over the fish for the last minute of cooking. Repeat if more glaze is desired.

7. 7

   Add the sweet Thai chili sauce to the broccoli and toss to incorporate.

8. 8

   To serve, lay out the potatoes in a fan pattern then add the broccoli. Place the salmon over the top and garnish with the sliced green onion and sesame seeds.

9. 9

   For an additional sauce, mix a bit of the sweet Thai chili sauce into the remaining tamari mix and drizzle over the top of the fish.