Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, grilled salmon fillet with yuzu pepper paste & shio koji. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook grilled salmon fillet with yuzu pepper paste & shio koji using 6 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji:
- Make ready 2 Fresh salmon fillets
- Get 2 tbsp Shio-koji
- Make ready 1/2 tsp Yuzu pepper paste
- Get Vegetables to garnish (to preference)
- Prepare 4 Shiitake mushrooms
- Prepare 4 Shishito peppers
Instructions to make Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji:
- Put the shio koji and yuzu pepper paste into a clean plastic bag and mix well. Add the salmon fillets. Coat the fish with the marinade well. Chill in the fridge overnight.
- Make vertical slices into the peppers and remove the seeds. Remove the stems from the shitake mushrooms and score their caps for decoration.
- Grease a frying pan lightly with oil and place the fish and vegetables. The sides of the fish and vegetables facing up on the pan will be the sides facing down when plated. Cook over medium heat and cover with a lid for 8 to 10 minutes.
- After it's 80% cooked through, flip over and continue to cook for a further 2 to 3 minutes without the lid on. When the insides of the mushroom cups have started to release their moisture, it is time to plate. You don't need to turn them over.
- You don't have to prepare any vegetables to garnish but shiitake mushrooms absorb the salmon umami taste quite well and are delicious.
- I used the cooking method shown inand made just adjustments. The vegetables don't entirely absorb the umami of the salmon when cooked on a grill because all the fat will just drip off.
- If you prepare this fish in the method shown (on a frying pan), it'll turn out fluffier and softer than when cooked on a grill.
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