Yuzu Glazed Salmon Food

YUZU-GLAZED SALMON

Yuzu-Glazed Salmon image

The yuzu is a relative of an Asian breed of mandarin orange, and its unique taste touts hints of lemon and grapefruit. It perks up a piece of salmon with citrusy charm, making an ordinary dinner more exciting. Recipes reprinted from CITRUS: SWEET AND SAVORY SUN-KISSED RECIPES Copyright Â© 2015 by Valerie Aikman-Smith. Photos Â© 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 7

Ingredients

2 tablespoons freshly squeezed or bottled yuzu juice
1 tablespoon yellow miso
1 tablespoon soy sauce
2 tablespoons maple syrup
2 heads baby bok choy, trimmed and sliced lengthwise
1 skinless center-cut wild salmon fillet (2 pounds)
1 tablespoon sesame seeds

Steps:

Preheat oven to 425 degrees. Cut a square of parchment about three times larger than salmon fillet.
In a small bowl, whisk together yuzu juice, miso, soy sauce, and maple syrup.
Lay parchment on a sheet pan. Arrange bok choy on right half of parchment, leaving a 2-inch border uncovered on all sides. Place salmon on top of bok choy, drizzle with yuzu mixture, then sprinkle with sesame seeds.
Take left side of parchment and fold it over salmon. Pleat edges together to form a parcel, sealing fish tightly in packet. Check to make sure there are no gaps along edges.
Place in oven and bake 25 minutes. Salmon should be cooked through and just tender at center.
Remove from oven and let rest a few minutes. Cut packet open, divide salmon and bok choy among plates, and drizzle with some cooking juices.

KOMBU-CURED SALMON WITH FRESH YUZU KOSHO

Kombu-Cured Salmon with Fresh Yuzu Kosho image

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

Provided by Chris Morocco

Categories Bon Appétit Salmon Fish Seafood Citrus Chile Pepper Dinner Wheat/Gluten-Free Broil

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (1 1/2-pound) piece boneless salmon fillet
4 (6x5-inch) pieces dried dashi kombu (should be flat and not wrinkled)
1/2 lemon, thinly sliced, seeds removed
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon mild miso (such as white or yellow)
1 teaspoon soy sauce
1 jalapeño, seeds removed, chopped
1 serrano chile, seeds removed, chopped
Kosher salt
Zest and juice of 1 yuzu or zest of 1/8 white grapefruit, 1/2 lemon, 1/2 lime, and 1 tablespoon mixed juice from all three
Nonstick vegetable oil spray
Yuzu or lime wedges (for serving)

Steps:

Slice salmon on a diagonal into four 1"-1 1/4"-thick fillets. Place 2 kombu sheets in a 13x9" glass baking dish or other nonreactive vessel. Lay salmon on top of kombu and top with remaining kombu so that salmon is completely covered. Lay lemon slices on top. Cover and chill at least 12 hours and up to 2 days.
Whisk mirin, miso, and soy sauce in a small bowl until smooth. Set glaze aside.
Toss jalapeño and serrano chile with a large pinch of salt on a cutting board and mash with the side of a chef's knife until a coarse purée forms. Transfer to a small bowl. Mix in yuzu zest and juice; season yuzu kosho with salt. Set aside.
Heat broiler. Lightly coat a broilerproof baking sheet with nonstick spray. Uncover salmon and transfer to baking sheet; discard kombu and lemon. Spread reserved glaze evenly over top of salmon and broil until flesh is very dark around the edges and opaque throughout, about 4 minutes.
Top salmon with reserved yuzu kosho and serve with yuzu wedges for squeezing over.

YUZU MISO

Yuzu Miso image

Provided by Food Network

Categories appetizer

Time 20m

Yield about 4 servings

Number Of Ingredients 14

Ingredients

1 onion, diced
1 fennel, diced
4 garlic cloves, sliced
2 tablespoons minced ginger
Pinch red chili flakes
Blended oil
2 konbu sheets
1 cup mirin
1 cup rice vinegar
1 cup vegetable stock
1 cup soy sauce
1 cup packed bonito flakes
3/4 cup miso
1/4 cup yuzu

Steps:

Saute onion, fennel, garlic, ginger, red chili flakes in blended oil. Add konbu sheets and deglaze with mirin. Reduce for 5 minutes. Add rice vinegar, stock, soy, bonito flakes and simmer. Strain ingredients until all liquid is drained. In a large mixing bowl, place miso and begin to drizzle liquid (as if making a vinaigrette). When reached consistency, add yuzu to desired flavor (this process can be achieved in a blender too).

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Slice salmon on a diagonal into four 1"–1¼"-thick fillets. Place 2 kombu sheets in a 13x9" glass baking dish or other nonreactive vessel. Lay salmon on top of kombu and top with remaining kombu so that salmon is completely covered. Lay lemon slices on top. Cover and chill at least 12 hours and up to 2 days.
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Make the Pickled Radishes: In a small bowl, toss together the rice vinegar, honey and watermelon radish. Set aside while you prepare everything else, but keep tossing from time to time to coat.
Make the Dressing: In a small bowl, mix together the soy sauce, rice vinegar, honey and ginger. Set aside.
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