PONZU SALMON

Steps:

• For the sauce:.
• Use a zester to remove the colorful outer rind from the grapefruit, the orange and the lime; save the zest on the side.
• If you don't have a zester, use a vegetable peeler to remove the rind, then cut it into julienne strips with a sharp knife.
• Juice the fruits and combine the juices.
• Put the sugar in a dry pan over medium-high heat and swirl the pan until the sugar has begun to dissolve; it will be caramel-colored.
• Pour in the fruit juice and step back because the mixture will boil and steam rapidly before settling into a steady boil.
• Boil for about 2 minutes, swirling the pan now and then to dissolve the caramelized sugar.
• When the caramelized sugar has dissolved, add the soy sauce and vinegar.
• Drop in half of the citrus zest that was set aside before the fruits were juiced and continue boiling the sauce for 2 or 3 minutes, or until it is slightly thickened.
• The zest may be left in or strained out.
• Serve the sauce warm or at room temperature.
• For the Salmon: Rinse the salmon fillets, pat them dry and sprinkle with the sea salt.
• Put a large, nonstick skillet over medium-high heat and allow the pan to preheat for 1 minute.
• Put the oil in the pan; it should be almost smoking-hot.
• Put the salmon skinned-side-up into the pan and allow the salmon to cook undisturbed for 4 to 5 minutes or until a crisp brown crust has formed on the underside of the fish.
• Turn the fillets and cook 5 minutes longer or until fish is just cooked through.
• Make a puddle of ponzu sauce in the center of four plates and plant the pan-seared fish fillets on top.
• Garnish the fish with reserved zest from a grapefruit, an orange and a lime.