Grilled Salmon with Ponzu Sauce and Vegetable Slaw

• 1 cup orange juice
• 1/2 cup sake
• 1/4 cup sugar
• 1/4 cup soy sauce
• 2 tablespoons fresh lime juice
• 1/4 teaspoon dried crushed red pepper
• 2 teaspoons water
• 1 1/2 teaspoons cornstarch
• Vegetable oil
• 6 7- to 8-ounce salmon fillets
• Vegetable Slaw with Miso Dressing
• 1 tablespoon black sesame seeds or toasted sesame seeds
• 6 lemon wedges

1. Combine orange juice, sake, sugar, soy sauce, lime juice, and red pepper in heavy small saucepan.
2. Bring to a boil over medium-high heat, stirring until sugar dissolves.
3. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes.
4. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves.
5. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute.
6. (Ponzu sauce can be prepared up to 1 day ahead of time.
7. Cover and refrigerate.)
8. Prepare barbecue (medium-high heat).
9. Brush grill with vegetable oil.
10. Brush each salmon fillet with 1 tablespoon ponzu sauce.
11. Grill salmon, skin side up, 3 minutes.
12. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce.
13. Grill until salmon is just cooked through, about 5 minutes.
14. Transfer 1 salmon fillet to each of 6 plates.
15. Top with slaw, dividing equally.
16. Sprinkle with sesame seeds; garnish with lemon wedges and serve.

orange juice, sake, sugar, soy sauce, lime juice, red pepper, water, cornstarch, vegetable oil, salmon, vegetable slaw with, black sesame seeds, lemon wedges

Taken from www.epicurious.com/recipes/food/views/grilled-salmon-with-ponzu-sauce-and-vegetable-slaw-105354 (may not work)