Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
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.
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.
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