YUZU-GLAZED SALMON
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 © 2015 by Valerie Aikman-Smith. Photos © 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
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.
YUZU PONZU SALMON WITH CRISPY RICE RECIPE BY TASTY
Yuzu kosho and salmon make an unbeatable pair in this yuzu ponzu salmon-topped crispy sushi rice. These fun bites make the perfect appetizer!
Provided by Jeri Mobley
Categories Snacks
Time 1h35m
Yield 12 pieces
Number Of Ingredients 16
Steps:
- Make the sushi rice: In a small bowl, whisk together the rice wine vinegar, sugar, and salt until the sugar dissolves.
- Pour the vinegar mixture over the warm rice and fold with a spatula until the liquid is absorbed.
- Line an 8 x 5-inch container with plastic wrap, then add the sushi rice and press down in an even layer. Fold the plastic wrap over rice to cover, then freeze for 1 hour.
- Meanwhile, make the yuzu ponzu salmon: In a medium bowl, whisk together the kewpie mayonnaise, yuzu kosho, yuzu extract, sesame oil, and soy sauce until combined.
- Add the salmon and scallions to the bowl with the mayonnaise mixture. Mix until evenly coated. Cover with plastic wrap and refrigerate until ready to serve.
- Fry the sushi rice: Heat the avocado oil in a medium pan over medium-high heat until the temperature reaches 375°F (190°C).
- Remove the sushi rice from the freezer and cut into 12 even rectangles. Discard any loose pieces of rice.
- Carefully add 3-4 of the rice rectangles at a time to the hot oil. If the oil splatters, cover the skillet with a lid until it subsides. Cook for 3-4 minutes, or until golden brown, then flip and cook until golden brown on the other side, 3-4 minutes more. Transfer to a wire rack to drain and repeat with the remaining rice.
- Transfer the salmon mixture to a zip-top plastic bag and snip an ½-inch opening in one corner.
- Gently pipe the salmon on top of each piece of crispy rice. Sprinkle each piece with the toasted white and black sesame seeds and top with a slice of jalepeño, if using.
- Serve immediately with ponzu sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 1 gram, Fat 22 grams, Fiber 4 grams, Protein 3 grams, Sugar 1 gram
THE BEST HONEY-GLAZED SALMON
This is the easiest, most flavorful honey-baked salmon that the whole family will be able to enjoy. It comes together in 30 minutes and only requires eight ingredients. Oh, and that honey-lime drizzle at the end is to die for - no one will judge you for slurping it down! Baking the salmon at a high heat not only quickens the cooking time, but also helps to crisp up the honey glaze and spice mixture that coats the fish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
- Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
- Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
- Drizzle the reserved honey-lime mixture over top of the salmon just before serving.
KOMBU-CURED SALMON WITH FRESH YUZU KOSHO
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
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.
More about "yuzu glazed salmon recipes"
KOMBU-CURED SALMON WITH FRESH YUZU KOSHO RECIPE
From bonappetit.com
3.3/5 (4)Author Chris MoroccoServings 4Estimated Reading Time 1 min
- 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.
- 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.
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