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Yuzu-Orange Glazed Salmon
with Roasted Vegetables
35 MIN
+$1.95/serving
2 Servings
From the Test Kitchen
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 orange marmalade as a tangy topper for flaky salmon fillets, served alongside honey-sambal roasted vegetables.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
-
Calories350 Cals (est.)
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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.
fresh
ingredients
Title
-
10 oz Tail-On Shrimp (Peeled & Deveined)
-
2 Tbsps Orange Marmalade
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1 Tbsp Yuzu Kosho
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½ lb Sweet Potato
-
1 Red Onion
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1 tsp Black & White Sesame Seeds
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1 Tbsp Sambal Oelek
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2 Tbsps Coconut Aminos (Seasoning Sauce)
-
1 Kohlrabi
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2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Medium dice the sweet potato. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then medium dice.
2
Roast the vegetables
Transfer the onion wedges, diced sweet potato, and diced kohlrabi to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Make the glaze & sauce
Meanwhile, in a bowl, combine the yuzu kosho, orange marmalade, and 1 tablespoon of olive oil. In a separate bowl, combine the coconut aminos, honey (kneading the packet before opening), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.
4
Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Add the yuzu-orange glaze (carefully, as the liquid may splatter) and stir to coat. Evenly top the roasted vegetables with the honey-sambal sauce; carefully stir to coat. Taste, then season with salt and pepper if desired. Serve the finished shrimp with the finished vegetables. Garnish with the sesame seeds. Enjoy!
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Medium dice the sweet potato. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then medium dice.
2
Roast the vegetables
Transfer the onion wedges, diced sweet potato, and diced kohlrabi to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Make the glaze & sauce
Meanwhile, in a bowl, combine the yuzu kosho, orange marmalade, and 1 tablespoon of olive oil. In a separate bowl, combine the coconut aminos, honey (kneading the packet before opening), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.
4
Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Add the yuzu-orange glaze (carefully, as the liquid may splatter) and stir to coat. Evenly top the roasted vegetables with the honey-sambal sauce; carefully stir to coat. Taste, then season with salt and pepper if desired. Serve the finished shrimp with the finished vegetables. Garnish with the sesame seeds. Enjoy!
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