DIJON SOY SALMON

Sometimes recipes come to me, this dijon soy glazed salmon with yuzu kosho pickles will be in heavy rotation for a long time. I had seen someone post photos of their amazing miso salmon with cucumbers and haven’t been able to shake how good it looked since. I took a peek in the fridge to see how I could create my own delectable salmon dish and this did not disappoint. If you’d never had Yuzu Kosho it a spicy, salty, citrusy Japanese condiment. It tastes good on everything!

FOR THE SALMON

• You’ll need 1lb Salmon per two people

FOR THE MARINADE

• 3 tbsp Tamara or gluten-free soy sauce

• 1 tbsp Dijon Mustard

• 1 tbsp Honey

• 1 tsp Toasted Sesame Oil

• Kosher Salt + White Pepper

• *if you don’t have white pepper, leave the pepper out

DIRECTIONS FOR THE SALMON

Bake at 375° covered for 15mins, crank up to 400° for 5 mins uncovered, then Broil on HI for 2mins *you may need less time depending on the thickness of your salmon 

YUZU KOSHO PICKLES

Make this the night before, the longer they sit the better they get! You’ll add all of the ingredients to a jar with a lid, you may need to add some water, you want the cucumbers almost covered, but not diluted. Leave them in the fridge until you’re ready to eat them.

• 2 Persian Cucumbers

• 3 tbsp Rice Wine Vinegar

• 1 tbsp Yuzu Kasho

• 1 tbsp Kosher Salt 

• Water

SUSHI RICE

Rinse the rice 2-4x until the water runs clear, add the rice to a pot with water and bring to a boil, simmer covered for 15mins, then turn off the heat and keep covered for another 15mins. Taste the rice and transfer to a wood or plastic bowl using a wood spoon. This step matters. I can’t argue with years of sushi rice making, just do it.

INGREDIENTS:

• 1 Cup of Sushi Rice

• 1 and 1/4 Cups of water 

SEASON THE RICE WITH:

• 2 tbsp rice wine vinegar

• 1/2 tbsp sugar 

• 1/2 tbsp salt

• *dissolve salt and sugar in the vinegar on low heat