Posted by Corey Loftus on December 20, 2021

Yuzu Miso Glazed Salmon

Name: Yuzu Miso Glazed Salmon
Prep time: 20 min
Cook time: 30 min
Yield: Serves 4
Ingredients: 4 Salmon Filets; 2 cups of chopped Wild Mushrooms; 2 cups of Arborio Rice; 1½ quarts of Chicken Stock; 2 oz of White Wine; 3 tbsp of Chopped Shallots; 1 TBSP of Garlic; 1 Cup Of Parmesan; 4 Lemon Slices; ¼ oz of Arugula Sprouts; 3 tbsp of Olive Oil; 3 tbsp of Butter; Yuzu Miso Marinade; ½ cup of Yuzu Miso (Kuze Fuku & Sons); ½ cup of Bachan's Yuzu Japanese Barbecue Sauce; Juice of 1 lime + Zest; Juice of 1 Mandarin Orange; 2 tbsp of Sake; 2 tbsp of Brown Sugar; ¼ cup of Chopped cilantro; 1 tbsp of Garlic Paste/Powder; 1 tsp of Himalayan pink salt; ½ tsp of Cumin; 1 tsp of Smoked Paprika

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Serves: 4

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Directions

1. Mix marinade ingredients then coat salmon with marinade; place in tupperware and marinate 2-4 hours.

2. Set oven to high broil.

3. Sautée Mushrooms and set aside.

4. Heat chicken stock to a low simmer and then turn off heat.

5. In a stainless steel pan heat oil & butter then sautée shallots until tender.

6. Add rice and stir until grains are coated and slightly translucent; about 2 minutes.

7. Add wine & garlic; stir until wine is absorbed.

8. Add 1 cup of hot broth, stirring constantly until broth is almost absorbed, add more broth 1 cup at a time and repeat this process until rice is al dente.

9. Remove rice from heat and stir in mushrooms & parmesan.

10. Remove salmon from marinade, wipe off excess marinade & broil for 10-12 minutes.

11. Plate risotto equally on 4 plates, top with salmon filets; garnish with lemon slice & arugula sprouts!

Recipe provided by @chef_fingaz_bbq

Bachan's

Yuzu Citrus

Tart, fragrant citrus, and incredibly bright.

Our Yuzu Citrus Japanese Barbecue Sauce features yuzu, a Japanese fruit that tastes like a grapefruit, lemon and orange had a baby. It’s bright, tart and incredibly refreshing. Our crave-worthy flavor always comes from simple, clean ingredients.

Growing up, my bachan (aka granny) would cook up the most amazing meals with our family’s sauce. Now, we are honored to share this multi-generational recipe with you. Let’s eat! Itadakimasu!

17oz (482g)

$9.49

ingredients

4 Salmon Filets
2 cups of chopped Wild Mushrooms
2 cups of Arborio Rice
1½ quarts of Chicken Stock
2 oz of White Wine
3 tbsp of Chopped Shallots
1 TBSP of Garlic
1 Cup Of Parmesan
4 Lemon Slices
¼ oz of Arugula Sprouts
3 tbsp of Olive Oil
3 tbsp of Butter

Yuzu Miso Marinade
½ cup of Yuzu Miso (Kuze Fuku & Sons)
½ cup of Bachan's Yuzu Japanese Barbecue Sauce
Juice of 1 lime + Zest
Juice of 1 Mandarin Orange
2 tbsp of Sake
2 tbsp of Brown Sugar
¼ cup of Chopped cilantro
1 tbsp of Garlic Paste/Powder
1 tsp of Himalayan pink salt
½ tsp of Cumin
1 tsp of Smoked Paprika

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Serves: 4