Yuzu-Orange Glazed Salmon with Roasted Vegetables
Fast & Easy

Yuzu-Orange Glazed Salmon

with Roasted Vegetables

35 MIN
+$1.95/serving 2 Servings
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  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    Wellness
  • with Shrimp

    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
    • Nutrition
      PER SERVING
    • Calories
      350 Cals (est.)
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    fresh
    ingredients
    Yuzu-Orange Glazed Salmon with Roasted Vegetables
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 2 Tbsps Orange Marmalade
    • 1 Tbsp Yuzu Kosho
    • ½ lb Sweet Potato
    • 1 Red Onion
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Sambal Oelek
    • 2 Tbsps Coconut Aminos (Seasoning Sauce)
    • 1 Kohlrabi
    • 2 tsps Honey
    time-saving
    tips & techniques
    Prepare the ingredients
    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.

    Roast the vegetables
    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.

    Make the glaze & sauce
    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.
    Cook the shrimp & serve your dish
    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!

    Tips from Home Chefs

    Prepare the ingredients
    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.

    Roast the vegetables
    Make the glaze & sauce
    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!

    Cook the shrimp & serve your dish
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