O Yuzu Rice Vinegar

$10.99

Sweet citrus. Tart finish. Aromatic bliss.


The tart citrus flavor of yuzu with notes of Meyer lemon, lime, tangerine, and pine. Patiently crafted for fresh taste in California rice vinegar. Japanese warriors drank vinegar for strength and long life. We like it on salad!

Delicious over cucumbers or in sautéed mushrooms with soy sauce and sesame oil. Spritz with O Meyer Lemon Olive Oil on grilled scallops. Liven up steamed carrots or broccoli with a simple splash. Hamachi Crudo loves this stuff.

SOFI award winner, International Fancy Food Show NYC, presented by the Specialty Food Association (the best of the best)!

Ingredients

Nutrition Facts

Crispy Skin Salmon with Asian Greens

Full of vibrant colors and satisfying textures, this dish screams freshness. Lightly dressed with a bright citrus vinaigrette starring O Orange Blossom Vinegar, it’s perfect for a super healthy lunch or even a light dinner. This work of culinary art is adapted from Joseph Minasi’s picture-perfect cookbook, which features additional recipes using O olive oils and vinegars and inspiration for delicious food that looks just as amazing on the plate as it tastes. Visit josephminasikitchen.com to download the digital cookbook.

Ingredients

A variety of radishes, thinly sliced
½ cup O Yuzu Rice Wine Vinegar
8 oz Arctic salmon (second cut, skin on)
2 tsp O Orange Blossom Vinegar
1 clementine or tangerine
4 tsp O Blood Orange Olive Oil
2–3 kumquats, thinly sliced
Sea salt to taste
2 tbsp quality French or Irish butter
O California Organic Extra Virgin Olive Oil
Petite Asian greens and edible flowers

Instructions

To begin, using a mandoline on it’s thinnest setting, slice the radishes into nice thin discs.

 

Place radish slices in a bowl and cover with ½ cup of O Yuzu Rice Wine Vinegar and set aside.

 

Remove the salmon from the refrigerator and let come to room temperature.


In a small mixing bowl, add in O Orange Blossom Vinegar and the juice of half a clementine or tangerine.

 

Whisk in O Blood Orange Olive Oil until emulsified and season with sea salt to taste. Set aside.

 

Slice the kumquats into thin discs and also set aside.

Using a paper towel, pat the salmon very dry. Using a sharp knife, carefully scrape across the skin to remove any excess moisture. You should see dark liquid on the knife. Wipe it off on a paper towel and repeat until the knife is dry.

 

Heat a stainless steel pan over medium-high heat.

 

Salt the fish on both sides and add a little bit of O California Organic Extra Virgin Olive Oil to the pan. Place the salmon skin side down into the pan (always away from you so the oil doesn’t splash) and let it cook 90% on the skin side, about 3 minutes for medium rare and 5 minutes for medium.

 

Flip the salmon over and quickly add the butter to the pan. Baste the salmon with butter for just about 30 seconds.

 

Remove from the pan and place on a plate.

 

Lightly toss the Asian greens with the orange blossom dressing. Remove the radishes from the vinegar and add to the greens along with the kumquats.

 

Plate next to the salmon and garnish with a few edible flowers and crunchy sea salt directly onto the salmon skin.

Notes

Joseph prefers using HexClad pans for creating perfectly textured crispy skin salmon. The pans have a hexagon pattern made up of both stainless steel and non-stick material. While a bit expensive, the outcome is completely worth it in his opinion.

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O Yuzu Rice Vinegar

$10.99

Sweet citrus. Tart finish. Aromatic bliss.


The tart citrus flavor of yuzu with notes of Meyer lemon, lime, tangerine, and pine. Patiently crafted for fresh taste in California rice vinegar. Japanese warriors drank vinegar for strength and long life. We like it on salad!

Delicious over cucumbers or in sautéed mushrooms with soy sauce and sesame oil. Spritz with O Meyer Lemon Olive Oil on grilled scallops. Liven up steamed carrots or broccoli with a simple splash. Hamachi Crudo loves this stuff.

SOFI award winner, International Fancy Food Show NYC, presented by the Specialty Food Association (the best of the best)!

Ingredients

Nutrition Facts

Crispy Skin Salmon with Asian Greens

Full of vibrant colors and satisfying textures, this dish screams freshness. Lightly dressed with a bright citrus vinaigrette starring O Orange Blossom Vinegar, it’s perfect for a super healthy lunch or even a light dinner. This work of culinary art is adapted from Joseph Minasi’s picture-perfect cookbook, which features additional recipes using O olive oils and vinegars and inspiration for delicious food that looks just as amazing on the plate as it tastes. Visit josephminasikitchen.com to download the digital cookbook.

Ingredients

A variety of radishes, thinly sliced
½ cup O Yuzu Rice Wine Vinegar
8 oz Arctic salmon (second cut, skin on)
2 tsp O Orange Blossom Vinegar
1 clementine or tangerine
4 tsp O Blood Orange Olive Oil
2–3 kumquats, thinly sliced
Sea salt to taste
2 tbsp quality French or Irish butter
O California Organic Extra Virgin Olive Oil
Petite Asian greens and edible flowers

Instructions

To begin, using a mandoline on it’s thinnest setting, slice the radishes into nice thin discs.

 

Place radish slices in a bowl and cover with ½ cup of O Yuzu Rice Wine Vinegar and set aside.

 

Remove the salmon from the refrigerator and let come to room temperature.


In a small mixing bowl, add in O Orange Blossom Vinegar and the juice of half a clementine or tangerine.

 

Whisk in O Blood Orange Olive Oil until emulsified and season with sea salt to taste. Set aside.

 

Slice the kumquats into thin discs and also set aside.

Using a paper towel, pat the salmon very dry. Using a sharp knife, carefully scrape across the skin to remove any excess moisture. You should see dark liquid on the knife. Wipe it off on a paper towel and repeat until the knife is dry.

 

Heat a stainless steel pan over medium-high heat.

 

Salt the fish on both sides and add a little bit of O California Organic Extra Virgin Olive Oil to the pan. Place the salmon skin side down into the pan (always away from you so the oil doesn’t splash) and let it cook 90% on the skin side, about 3 minutes for medium rare and 5 minutes for medium.

 

Flip the salmon over and quickly add the butter to the pan. Baste the salmon with butter for just about 30 seconds. Remove from the pan and place on a plate.

 

Lightly toss the Asian greens with the orange blossom dressing. Remove the radishes from the vinegar and add to the greens along with the kumquats.

 

Plate next to the salmon and garnish with a few edible flowers and crunchy sea salt directly onto the salmon skin.

PIN RECIPE
MAIL TO
SHARE IT

Notes

Joseph prefers using HexClad pans for creating perfectly textured crispy skin salmon. The pans have a hexagon pattern made up of both stainless steel and non-stick material. While a bit expensive, the outcome is completely worth it in his opinion.

O Yuzu Rice Vinegar

$10.99

Sweet citrus. Tart finish. Aromatic bliss.


The tart citrus flavor of yuzu with notes of Meyer lemon, lime, tangerine, and pine. Patiently crafted for fresh taste in California rice vinegar. Japanese warriors drank vinegar for strength and long life. We like it on salad!

Delicious over cucumbers or in sautéed mushrooms with soy sauce and sesame oil. Spritz with O Meyer Lemon Olive Oil on grilled scallops. Liven up steamed carrots or broccoli with a simple splash. Hamachi Crudo loves this stuff.

SOFI award winner, International Fancy Food Show NYC, presented by the Specialty Food Association (the best of the best)!

Ingredients

Nutrition Facts

Crispy Skin Salmon with Asian Greens

Full of vibrant colors and satisfying textures, this dish screams freshness. Lightly dressed with a bright citrus vinaigrette starring O Orange Blossom Vinegar, it’s perfect for a super healthy lunch or even a light dinner. This work of culinary art is adapted from Joseph Minasi’s picture-perfect cookbook, which features additional recipes using O olive oils and vinegars and inspiration for delicious food that looks just as amazing on the plate as it tastes. Visit josephminasikitchen.com to download the digital cookbook.

Ingredients

A variety of radishes, thinly sliced
½ cup O Yuzu Rice Wine Vinegar
8 oz Arctic salmon (second cut, skin on)
2 tsp O Orange Blossom Vinegar
1 clementine or tangerine
4 tsp O Blood Orange Olive Oil
2–3 kumquats, thinly sliced
Sea salt to taste
2 tbsp quality French or Irish butter
O California Organic Extra Virgin Olive Oil
Petite Asian greens and edible flowers

Instructions

To begin, using a mandoline on it’s thinnest setting, slice the radishes into nice thin discs.

 

Place radish slices in a bowl and cover with ½ cup of O Yuzu Rice Wine Vinegar and set aside.

 

Remove the salmon from the refrigerator and let come to room temperature.


In a small mixing bowl, add in O Orange Blossom Vinegar and the juice of half a clementine or tangerine.

 

Whisk in O Blood Orange Olive Oil until emulsified and season with sea salt to taste. Set aside.

Slice the kumquats into thin discs and also set aside.

 

Using a paper towel, pat the salmon very dry. Using a sharp knife, carefully scrape across the skin to remove any excess moisture. You should see dark liquid on the knife. Wipe it off on a paper towel and repeat until the knife is dry.

 

Heat a stainless steel pan over medium-high heat.

 

Salt the fish on both sides and add a little bit of O California Organic Extra Virgin Olive Oil to the pan.

 

Place the salmon skin side down into the pan (always away from you so the oil doesn’t splash) and let it cook 90% on the skin side, about 3 minutes for medium rare and 5 minutes for medium.

 

Flip the salmon over and quickly add the butter to the pan. Baste the salmon with butter for just about 30 seconds. Remove from the pan and place on a plate.

 

Lightly toss the Asian greens with the orange blossom dressing. Remove the radishes from the vinegar and add to the greens along with the kumquats.

 

Plate next to the salmon and garnish with a few edible flowers and crunchy sea salt directly onto the salmon skin.

Notes

Joseph prefers using HexClad pans for creating perfectly textured crispy skin salmon. The pans have a hexagon pattern made up of both stainless steel and non-stick material. While a bit expensive, the outcome is completely worth it in his opinion.

PIN RECIPE
MAIL TO
SHARE IT

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