Yuzu Miso Recipes

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.

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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