Grilled Salmon and Vegetables in Nanban Sauce

• 2 Lightly salted salmon fillets
• 1 leaf Cabbage
• 1/3 of a carrot Carrot
• 1 Green pepper
• 1 bag Bean sprouts
• 1/2 Japanese leek
• 7 tbsp Ponzu citrus-flavored soy sauce
• 1 1/2 tbsp Sugar
• 1/2 Red chili pepper

1. Finely julienne the cabbage, carrot, and green pepper.
2. Wash the bean sprouts.
3. Cut the green onions into 4 cm lengths and julienne lengthwise.
4. Mix together the "A" ingredients (remove the red chili pepper's stem and cut into small pieces).
5. Put 1 in a heatproof bowl, wrap with plastic wrap, and heat in the microwave for 5 minutes.
6. Put 2 and 4 into 3, mix well, and marinate.
7. Cut the salmon into easy-to-eat pieces, coat with katakuriko, and shake off the excess.
8. Heat some oil in a frying pan and fry the salmon on both sides until crispy.
9. Transfer 5's vegetables and 6's salmon to plates, top with the sauce, and enjoy.
10. It's delicious hot or cold.

salmon, cabbage, carrot carrot, green pepper, sprouts, soy sauce, sugar, red chili pepper

Taken from cookpad.com/us/recipes/140681-grilled-salmon-and-vegetables-in-nanban-sauce (may not work)