Espresso and Lime

Make the ponzu salmon...
0 Combine 1/3 cup of ponzu with 2 tablespoons of honey, 1 teaspoon of ginger paste and 2 teaspoons of garlic paste in a small bowl
1 Season two 4 ounce filets of salmon generously with garlic powder, seasoned salt and black pepper
2 Add 1 tablespoon of extra virgin olive oil into a skillet over medium high heat and add the seasoned salmon skin side up
3 Cook for 2-3 minutes on the first side or until the bottom is crisp and golden brown then flip the salmon and reduce the heat to medium/medium low
5 Add the ponzu glaze into the skillet and occasionally brush the salmon with the glaze as it cooks to your desired level of doneness
Make the peach and poblano salsa...
6 While the salmon is cooking, make the salsa by combining 1 large diced peach,1 medium finely diced poblano pepper, 1/3 cup of diced red onion, 1/3 cup of finely chopped fresh cilantro, 2 tablespoons of fresh lime juice and a pinch of salt and black pepper and set it aside for now
Make the creamy citrus cabbage...
7 In a separate bowl, toss 2 cups of finely shredded cabbage with 2 tablespoons of plain greek yogurt, 2 tablespoons of fresh lime juice, 2 tablespoons of rice wine vinegar and a pinch of salt, black pepper and celery salt and set it aside for now
Assemble the bowls...
9 Assemble the bowls by layering rice, cabbage, salmon and salsa
10 Garnish with fresh cilantro and lime wedges