Some might think my love affair with 유자차 yujacha (Asian citron tea) has become an obsession. So far, I’ve made yuja chicken, yuja butter, yuja scones, and yujacha hamantaschen (triangle-shaped filled cookies usually eaten at the Jewish festival of Purim).
Now there’s yujacha salmon, a simple glaze that will add zippy tang to your salmon. It would also make an excellent dipping sauce for chicken strips or spring rolls.
- 1 cup yujacha mix (Basically, it's marmalade made from Asian citron, also called yuzu.)
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon ê³ ì¶”ê°€ë£¨ gochugaru (coarse spicy red pepper powder or flakes)
- Warm the yujacha, vinegar and red pepper flakes in a small saucepan over low heat until warm. Keep the sauce warm while the salmon is baking.
- Preheat the oven to 450 degrees F. Place the salmon, skin-side down, on a nonstick baking sheet or nonstick pan with an oven-proof handle. Bake until the salmon is cooked through, which is about 12 to 15 minutes.
- Place the baked salmon on a plate, skin-side down, and ladle the yujacha sauce on top to serve.