Go Back

Lianna Yang
Print Recipe

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