The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 120 g
(Approx. 4 Servings)
Amount Per Serving
Calories 280 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 150 mg 6%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 23 g
Vitamin A 4% Iron 2%
Vitamin C 8% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Yuzu Kosho Marinated Salmon
Prep Time
45 minutes
Cook Time
15 minutes
Total Time
1 hour
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 .5200 Oz S&B Yuzu kosho Prepared spicy citrus paste
2 Tsp rice vinegar
1 Tsp garlic powder
4 salmon portions, approximately 1 lbs.
1 1/2 Tbsp H-E-B Expeller Pressed Sunflower Oil
Check All
Uncheck All
Add to List

Instructions

1
Mix together yuzu kosho rice vinegar, and garlic powder. Brush mixture over salmon liberally until salmon is coated.
2
Cover fish with plastic wrap, refrigerate for 30 minutes to allow flavors to set up.
3
Set a non-stick pan over medium high heat add oil and salmon fillets and cook skin side up flesh side down for 4 to 6 minutes.
4
Allow salmon to have a nice crust formed before flipping and finishing skin side down until salmon reaches at least 145F. internal temp.
5
Allow to rest for 10 minutes before serving, season to taste as needed.

Reviews

Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
{{review.commentText}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
{{reply.commentTitle}}
Customer Relations
{{reply.timestampFormatted}}
{{reply.commentText}}