I Love Yuzu

My Seattle in-laws are coming for a visit so I’m pulling out all my old salmon recipes to score some points! It’s still pretty summery here in New Orleans, and there is this citrus-esque stuff called yuzu really does it for me. You can blend it up as a marinade for fish, or swizzle it into a porch drink—try this salmon and gimlet combo.  Turn it up .

Yuzu Glazed Salmon

Adapted from Martha Stewart

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

1. Preheat oven to 425 degrees. Cut a square of parchment about three times larger than salmon fillet.
2. In a small bowl, whisk together yuzu juice, miso, soy sauce, and maple syrup.
3. 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.
4. 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.
5. Place in oven and bake 25 minutes. Salmon should be cooked through and just tender at center.
6. 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.

 

Sparkling Yuzu Gimlets

Adapted from Food and Wine

2 tablespoons sugar

2 tablespoons hot water

2 cups lightly packed mint leaves, plus small sprigs for garnish

1 1/2 cups lightly packed basil leaves, plus small sprigs for garnish

1/4 cup plus 2 tablespoons yuzu juice

2 cups chilled vodka

2 1/4 cups chilled sparkling water

Ice

In a small bowl, whisk the sugar with the hot water until dissolved. In a pitcher, muddle the mint and basil leaves with the sliced cucumber and the sugar syrup. Stir in the yuzu juice, vodka and sparkling water. Serve in ice-filled collins glasses garnished with small sprigs of mint and basil and a cucumber spear.