I replaced the tuna with salmon in this fresh spring salad.
Ponzu is a strong salt-sour sauce that is obtained by simmering mirin, rice vinegar, katsuoboshi and seaweed in water. Then the juice of a citrus is added. In Japan especially with the more expensive yuzu, here especially with lemon. Ponzu is this sauce mixed with soy sauce. Originally from the Japanese kitchen. I use them a lot as dipping sauce mixed with other herbs and sauces. It is less salty than regular soy sauce and fits very well with fish dishes. The well-known brand Kikkoman also offers Ponzu now.
I replaced the tuna with salmon in this fresh spring salad.
