Baked Yuzu Kosho Salmon with Roasted Butternut Squash, Cabbage & Poblano
Easy Prep & Cleanup

Baked Yuzu Kosho Salmon

with Roasted Butternut Squash, Cabbage & Poblano

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. Yuzu kosho is a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from yuzu—a tart, fragrant citrus fruit grown in East Asia. In this dish, we're mixing it with rich mayo as a topper for salmon fillets to help them stay deliciously moist as they bake in the oven.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Baked Yuzu Kosho Salmon with Roasted Butternut Squash, Cabbage & Poblano
Title
  • 2 Skin-On Salmon Fillets
  • ½ lb Red Cabbage
  • ½ lb Diced Butternut Squash
  • 2 Scallions
  • 1 Poblano Pepper
  • 1 Tbsp Yuzu Kosho
  • 1 Tbsp Everything Bagel Seasoning (Poppy Seeds, White Sesame Seeds, Black Sesame Seeds, Dried Minced Garlic, Dried Minced Onion & Coarse Salt)
  • 2 Tbsps Mayonnaise
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Vegetarian Ponzu Sauce
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; large dice the leaves. Cut off and discard the root end of the scallions. Cut the white bottoms into 1-inch pieces, then thinly slice the hollow green tops, keeping them separate. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the yuzu kosho and mayonnaise; season with salt and pepper.

Roast the vegetables
2 Roast the vegetables

Transfer the squash, diced cabbage, prepared white bottoms of the scallions, and diced pepper to a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Coat & roast the fish
3 Coat & roast the fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan, skin side down. Evenly top with half the yuzu kosho mayo, then the breadcrumbs (pressing lightly to adhere). Drizzle with 2 teaspoons of olive oil. Roast 10 to 13 minutes, or until the breadcrumbs are browned and the fish is cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Finish the vegetables & serve your dish
4 Finish the vegetables & serve your dish

Transfer the roasted vegetables to a large bowl. Add the ponzu sauce and everything bagel seasoning; toss to coat. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished vegetables. Top the fish with the remaining yuzu kosho mayo. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; large dice the leaves. Cut off and discard the root end of the scallions. Cut the white bottoms into 1-inch pieces, then thinly slice the hollow green tops, keeping them separate. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the yuzu kosho and mayonnaise; season with salt and pepper.

2 Roast the vegetables

Transfer the squash, diced cabbage, prepared white bottoms of the scallions, and diced pepper to a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Coat & roast the fish
3 Coat & roast the fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan, skin side down. Evenly top with half the yuzu kosho mayo, then the breadcrumbs (pressing lightly to adhere). Drizzle with 2 teaspoons of olive oil. Roast 10 to 13 minutes, or until the breadcrumbs are browned and the fish is cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

4 Finish the vegetables & serve your dish

Transfer the roasted vegetables to a large bowl. Add the ponzu sauce and everything bagel seasoning; toss to coat. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished vegetables. Top the fish with the remaining yuzu kosho mayo. Garnish with the sliced green tops of the scallions. Enjoy!

Finish the vegetables & serve your dish
Browse Steps
1 of 4