Grilled Salmon With Ponzu Sauce And Vegetable Slaw

Combine orange juice, sake, sugar, soy sauce, lime juice and red pepper in heavy small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes.

Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate).

Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes.

In the meantime, prepare vegetable slaw: Combine miso, honey, 1/4 cup water, lemon juice, sesame oil, soy sauce and ginger in blender. Blend until smooth. With machine running, gradually add vegetable oil. Season miso dressing to taste with salt and pepper.

Combine jicama, cucumber, red bell pepper, carrot and chopped fresh cilantro in a large bowl. Toss vegetables with enough miso dressing to coat.

Transfer 1 salmon fillet to each serving plate. Top with slaw, dividing equally. Sprinkle with sesame seeds. Garnish with lemon wedges and serve.