Sunday, April 12, 2009

Yuzu Salmon

yuzu salmon

It's been a while, sorry to say. This is a winter recipe, you can tell by the flash photo of the food. This was in the dark of winter, but the food was sunny!

We found a rare treat, some real yuzu fruit, in the Berkeley Bowl. These Japanese citrus fruits are almost never seen outside of japan, and even the concentrated juice is very expensive:


When you get such a strange thing, the question always is: "What do we make out of this?"

In this case, packet wrapped salmon with little slivers of yuzu, sliced shallot, and herbs. It's served here with a really simple salad and some baked potatoes, just with Goddess dressing.

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