Seared Salmon with Jalapeño Ponzu

Instead of using a fresh jalapeno and just serving the slices raw, we used some slices from a jar and fried them in the pan before adding the salmon. Then we topped the fillets with delicious crispy jalapeno slices, similar to the ones Jim loves so much when we make jalapeno popcorn. Yum!
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You'll be amazed at how quickly this stellar entrée comes together. Serve with a side of long-grain rice to sop up the extra sauce.
Yield: 4 servings
Ingredients
* 1/4 cup less-sodium soy sauce
* 2 tablespoons fresh orange juice
* 2 tablespoons mirin (sweet rice wine)
* 1 tablespoon fresh lemon juice
* 1 tablespoon dark sesame oil
* 4 (6-ounce) salmon fillets
* 1 large jalapeño pepper, cut crosswise into thin slices
Preparation
1. Combine first 4 ingredients in a small bowl; mix well.
2. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, skin side down; cook 4 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Arrange 1 fillet on each of 4 plates. Top fillets evenly with jalapeño slices. Spoon about 2 tablespoons soy sauce mixture over each serving; let stand 10 minutes before serving.
Nutritional Information
Calories: 333
Fat: 16.6g (sat 3.6g,mono 7.2g,poly 4.7g)
Protein: 37.2g
Carbohydrate: 5g
Fiber: 0.3g
Cholesterol: 87mg
Iron: 0.9mg
Sodium: 621mg
Calcium: 24mg