Sweet and spicy salmon with yuzu miso veggies
Perfect combo of sweet, spicy, and salty 
Equipment
- Mei Wok
Ingredients
- 1 tbsp Yuzu juice
- 1/2 tbsp Miso paste
- 1 tsp Apple cider vinegar
- 1 tsp Corn starch
- Temari soy sauce - amount to taste
Sweet and spicy marinade:
- Honey of choice - I used clover honey because it has a lighter flavor but you can use whatever you have on hand
- Chili garlic oil
- Veggies - I used brussel sprouts, potatoes, and mushrooms but whatever you want to eat works
Instructions
Yuzu miso:
- 1. Mix all ingredients in a bowl and stir with fork/chopsticks/whisk until corn starch is incorporated, adjusting soy sauce until desired balance is achieved
Cooking:
- Mix roughly 50/50 honey to garlic chili in a bowl.
- Coat the salmon in the mix and let sit while you do the veggies
- Heat your wok and coat with olive oil.
- Toss in veggies in order from longest to cook through (potatoes, daikon, root veggies in general) to shortest cook time (leafy greens, mushrooms, etc), spacing about 2 min between each level of cook time. Make sure to keep stirring so nothing sticks
- When vegetables are cooked mostly through - I usually check to see if I can cut through them with a wooden spatula - toss in the yuzu miso sauce and continue to stir until the water from the sauce has evaporated off.
- Clear the veggies into a dish and toss the salmon and all the leftover marinade into the wok.
- **MAKE SURE YOUR VENT IS ON** otherwise you’ll end up with a cloud of capsaicin in your face and regret everything
- Cook salmon to preference. I like to searfor 3 min on each side, flip one more time and sear for 1 min. This will cook the fish through but leave it very tender.
- Slap salmon on top of veggies and enjoy
