Yuzu Salmon With Buttered Leeks Recipes
YUZU SALMON WITH BUTTERED LEEKS
Liven up your midweek menu with this simple salmon recipe from Mary Berry Everyday. Served with a gingery dressing, this tasty salmon dish is irresistible.
Provided by Mary Berry
Categories Dinner
Time 30m
Number Of Ingredients 1
Steps:
- Preheat the oven to 200°C/180°C fan/Gas 6. Heat the butter in a large frying pan and when it has melted, add the leeks and fry over a high heat for 2-3 minutes. Cover the pan with a lid, lower the heat and sweat for 10-15 minutes or until soft but not browned. Tip into an open ovenproof dish or roasting tin. Add the ginger and garlic to a bowl with the chilli, yuzu juice and oil. Season with salt and pepper and stir to combine, reserving 2 tablespoons of the dressing in a separate bowl. Sit the salmon fillets on top of the leeks, season with salt and pepper and carefully spoon the dressing over the salmon so that the pieces of ginger and chilli rest on top of the salmon. Bake, uncovered, in the oven for 12-15 minutes or until the fish is just cooked through. Toss the coriander leaves and radishes in the reserved 2 tablespoons of dressing. Serve a spoonful of leeks on each plate with a salmon fillet on top and a pile of dressed coriander and radishes on top of each fillet. Prepare ahead: The fish and the leeks can be assembled up to 6 hours ahead, ready to go in the oven. Increase the oven time to 20 minutes and pour over the dressing just before cooking. Leftovers will make a lovely cold salad for the following day. Mary's Everyday Tips: Yuzu juice has been hailed as a new superfood because of its high levels of vitamin C. The yuzu is a Japanese citrus fruit, varying from green to yellow, depending on how ripe it is, with a tart flavour that resembles a mixture of lemon, lime and mandarin. Used for years in Asian cooking, the yuzu is now widely available in shops in the UK in the form of the fresh fruit or juice. The bottled juice keeps well in the fridge.
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.
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