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

Baked Yuzu Kosho Salmon

with Roasted Butternut Squash, Cabbage & Poblano

35 MIN
2 Servings
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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.
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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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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

Baked Yuzu Kosho Salmon

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
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