The yuzu is a relative of an Asian breed of mandarin orange, and its unique taste touts hints of lemon and grapefruit. 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.
- Servings: 4
Photography: VICTORIA PEARSON
Source: Martha Stewart Living, February 2016
- 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
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.