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1
For the sauce:
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2
Use a zester to remove the colorful outer rind from the grapefruit, the orange and the lime; save the zest on the side.
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3
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.
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4
Juice the fruits and combine the juices.
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5
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.
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6
Pour in the fruit juice and step back because the mixture will boil and steam rapidly before settling into a steady boil.
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7
Boil for about 2 minutes, swirling the pan now and then to dissolve the caramelized sugar.
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8
When the caramelized sugar has dissolved, add the soy sauce and vinegar.
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9
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.
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10
The zest may be left in or strained out.
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11
Serve the sauce warm or at room temperature.
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12
For the Salmon: Rinse the salmon fillets, pat them dry and sprinkle with the sea salt.
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13
Put a large, nonstick skillet over medium-high heat and allow the pan to preheat for 1 minute.
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14
Put the oil in the pan; it should be almost smoking-hot.
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15
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.
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16
Turn the fillets and cook 5 minutes longer or until fish is just cooked through.
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17
Make a puddle of ponzu sauce in the center of four plates and plant the pan-seared fish fillets on top.
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18
Garnish the fish with reserved zest from a grapefruit, an orange and a lime.
