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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.
Nope I dont you are obessess with Yujacha. I think I would love to have it in most things :) This salmon dish looks great. I must look for this sauce when I next drop by the Korean counter :) Thanks , I love salmon and what better way to prepare it using Yujacha sauce. Spicy Citron sauce on salmon....salivating just looking at it on the screen. I want to make this :)
ReplyDeleteI like salmon dishes very much. Thank you for sharing this recipe with us.
ReplyDeleteThanks for checking out my recipe! :) I have about 5-6 more yujacha recpies up my sleeve. By the time they're all published, you may change your mind about whether I'm obsessed with yujacha or not! :)
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