Recipe: Yujacha Salmon (spicy citron sauce)
Some might think my love affair with 유자차 yujacha (Asian citron tea) has become an obsession. So far, I’ve made yuja chicken, yuja butter, yuja scones, and yujacha hamantaschen (triangle-shaped filled cookies usually eaten at the Jewish festival of Purim).
Now there’s yujacha salmon, a simple glaze that will add zippy tang to your salmon. It would also make an excellent dipping sauce for chicken strips or spring rolls.
Yujacha Salmon sauce
1 cup yujacha mix (Basically, it’s marmalade made from Asian citron, also called yuzu.)
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon 고추가루 gochugaru (coarse spicy red pepper powder or flakes)
1. Warm the yujacha, vinegar and red pepper flakes in a small saucepan over low heat until warm. Keep the sauce warm while the salmon is baking.
2. Preheat the oven to 450 degrees F. Place the salmon, skin-side down, on a nonstick baking sheet or nonstick pan with an oven-proof handle. Bake until the salmon is cooked through, which is about 12 to 15 minutes.
3. Place the baked salmon on a plate, skin-side down, and ladle the yujacha sauce on top to serve.