Yuzu Salmon With Buttered Leeks Recipes

YUZU SALMON WITH BUTTERED LEEKS

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 PONZU SALMON WITH CRISPY RICE RECIPE BY TASTY

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!

YUZU-GLAZED SALMON

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.