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.
Yujacha Salmon (spicy citron sauce)
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.
I'm a writer/blogger for Koreafornian Cooking (USA), the San Francisco Bay Area Editor for ZenKimchi Food Journal (South Korea) and occasionally for WineKorea.asia developing Korean and Korean fusion recipes, and writing articles on the Korean food scene in the San Francisco Bay Area and commentary on Korean food culture. I've written articles for Yonhap News Agency based in South Korea and Plate Magazine, a culinary magazine. My recipes have been featured on Serious Eats/Slice, Foodbuzz.com, New Asian Cuisine, Marxfoods.com and Korea.net.