Tuesday, July 2, 2013

[Tony's Creation]Baked salmon with balsamic vinegar and korean citron tea



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(Password): tony

[Prep: 10 minutes | Cook: 20 minutes| Serve: 4 | Calories: 290 per serving ]
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.: 簡介 Info:.

Yujacha or yuja cha (citron tea) is a traditional Korean tea (herbal tea) made from citron. Yuja (유자) fruit is thinly sliced with its peel and combined with honey or sugar, prepared as fruit preserves. The fruit is so prepared because of its otherwise sour and somewhat bitter taste.
 
To prepare as a beverage, a tablespoon of yucheong (유청, thick, yellow syrupy yuja) is stirred into a cup of (usually) hot water. Yujacha can either be made at home or purchased in glass jars.
 
Yujacha is used as a herbal remedy for the common cold and similar winter illnesses

[Source: http://en.wikipedia.org/wiki/Yujacha]
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.: 材料 Ingredients :. 
1- Salmon fillet, 650g
2- black pepper flake, 1/2 tsp
3- Salt, 1/2 tsp
3- Roasted sesame seeds, 1 tbsp

.: 汁料 Seasonings :.
1- Citron Syrup Tea, 4 tbsp
2- Balsamic vinegar, 2 tbsp
3- Olive oil, 1 tsp
4- Sugar, 1 tsp
5- Fish sauce, 1 tsp
6- Sesame oil, 1 tsp

.: 做法 Directions :.
Step 1:

Seasoning the salmon with black pepper and salt for 10 minutes.  Mix the seasoning ingredient until smooth.  Coat it both sides of the salmon.  Place the salmon on the aluminium foil.

Oven Instruction:
Preheat the oven with 200 celsius.  Put the salmon on a baking rack.  Bake until the salmon is 90% cooked (about 20-25 minutes).  Dish it up and top with sesame seeds.  Serve it hot.

Halogen oven instruction:
Put the salmon on the low rack.  Bake it with 220 celsius until 90% cooked (about 20 minutes). Dish it up and top with sesame seeds. Serve it hot.



.: 小貼士 Cook's notes :.

1- The size of the oven, the thickness of the fish will directly influence the cooking time. It is recommended to check the fish after baking for 20 minutes. Cut into the thickest part of the fish.   If the color of the fish turns to light pink, it is ready to serve. If no, then you need to bake it additional 5 minutes.
2- It is recommended to use thick salmon fillet.  Trim the skin and fat can remove the unpleasant smell of the fish. 
3- Taste the seasoning after it is mixed.  Adjust the sweet and sour taste according to your preference
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