Shrimp With A Yuzu Dressing Recipes

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SHRIMP AND DAIKON SALAD WITH UME-SHISO DRESSING



Shrimp and Daikon Salad with Ume-Shiso Dressing image

Provided by Maggie Ruggiero

Categories     Salad     Quick & Easy     Dinner     Lunch     Shrimp     Spring     Summer     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 15

For salad:
1 (10-ounce) piece daikon radish, peeled
3/4 pound medium shrimp, peeled
1 tablespoon vegetable oil
For dressing:
3 tablespoons mirin (Japanese sweet rice wine)
1 1/2 tablespoons rice vinegar (not seasoned)
2 1/4 teaspoons umeboshi plum vinegar
2 tablespoons umeboshi plum paste
1 1/2 teaspoons reduced-sodium soy sauce
3/4 teaspoon packed light brown sugar
4 1/2 tablespoons vegetable oil
3 tablespoons finely chopped green shiso leaves (about 9)
Equipment:
an adjustable-blade slicer; a large (2-burner) ridged grill pan (preferably cast-iron)

Steps:

  • Prepare daikon and shrimp for Salad:
  • Using slicer, cut daikon lengthwise into very thin slices (see cooks' note, below). Soak in a bowl of lightly salted cold water, chilled, 30 minutes.
  • While daikon soaks, toss shrimp with oil and 1/8 teaspoon pepper. Heat grill pan over medium-high heat until hot, then cook shrimp, turning once, until just cooked through, 2 to 4 minutes total. Transfer to a plate.
  • Make dressing:
  • Whisk together mirin, vinegars, plum paste, soy sauce, and brown sugar in a medium bowl. Add oil in a slow stream, whisking. Stir in shiso leaves.
  • Assemble salad:
  • Stir shrimp into dressing. Drain daikon well. Rinse and pat dry, then divide among 6 plates. Using a slotted spoon, top with shrimp. Serve drizzled with some of remaining dressing.

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 © 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

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.

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