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
- 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.
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
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.