YURA’S MEALS-TO-GO

 Here are some highlights from this week’s Meals-to-Go:

Salvador’s French-Cut Chicken Breast MTG is one dreamy restaurant-caliber meal. The breast, golden brown from a buttery-good searing, is served with a Sautéed Shallot and Raspberry Pan Sauce. And when was the last time you sat down to Scalloped Potatoes, slender-sliced russets baked in cream, with a wee bit of cheese? This scrumptious meal is served with naturally-sweet Carrots never-the-less tossed in bright Tangerine Glaze. 

If we set a sidewalk sandwich board outside sandwich board outside YURA Madison that simply said, Oven-Roasted Salty-Sweet BBQ Salmon Inside, a line would quickly form, curling past the dry cleaner and down the block. That’s the magical allure of barbecue—combined with Yura’s reputation for original interpretations of the classics. Served with Broccoli and Toasted Coconut Rice with Roasted Red Peppers.

“Surf and Turf” is a joyous indulgence for diners too torn to choose between them. What’s more, with Monday’s version, you won’t have to forego pleasure for light spring eating, when you sit down to this steak house staple. Grilled Surf ’n’ Turf Salade Niçoise, features both Rosemary-Roasted Shrimp and Grilled Flank Steak, together with French Potato Salad, Asparagus, Tomatoes and Olives on a bed of Arugula and Baby Spinach. Herbes de Provence seasons the salad’s Shallot Vinaigrette. Flip a coin no more. 

Pork Tenderloin is dainty, and eye-catching served sliced, as rosy medallions. We treat this delicate cut to a dip in mirin, soy, and brown sugar, then roll the roast in cracked black pepper and pop it in a high oven. We’re pairing it Monday with junior-size Baked Sweet Potatoes, moistened with Miso Butter, and served in their jackets. Springtime Sugar Snaps come tossed with Gingery Carrots.

Leah still craves her Michigander mom’s salmon patty sandwiches—crispy croquettes with an iceberg wedge on hand-sliced bakery challah. Turns out, most everyone’s nostalgic for somebody’s Salmon Cakes—which is why ours fly off the shelf every time Salvador makes them. He packs his with Dill, and serves them with Tartar Sauce, Lemon-Parmesan Roasted Potatoes, and Broccoli with Garlic.