Recipe: Perfect Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji

Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji. Browse Our Variety Of Easy Salmon Recipes Online Only At Kraft®. Great recipe for Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji. I like fish marinated Saikyo-style, so I thought it would be a good idea to marinate some in shio koji.

Just add a little yuzu kosho to give the fish a fresh fragrance. My family loves this, so I make this dish quite often. By using a plastic bag, you'll be able to make the. You can cook Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji using 6 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji

1. It's 2 of Fresh salmon fillets.
2. You need 2 tbsp of Shio-koji.
3. Prepare 1/2 tsp of Yuzu pepper paste.
4. You need of Vegetables to garnish (to preference).
5. Prepare 4 of Shiitake mushrooms.
6. You need 4 of Shishito peppers.

Remove the fish from the marinade and season with salt and pepper. Arrange sautéed asparagus and rocket on plate, top with salmon. Then, using the back of a fork, press the spice mixture into a paste and spread it on the fish. You can also add fresh parsley to the mash.

Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji instructions

1. 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..
2. Make vertical slices into the peppers and remove the seeds. Remove the stems from the shitake mushrooms and score their caps for decoration..
3. 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..
4. 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..
5. You don't have to prepare any vegetables to garnish but shiitake mushrooms absorb the salmon umami taste quite well and are delicious..
6. 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..
7. 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..

Oil your grill grates before grilling the salmon to make sure it doesn't stick. You can also use a lightly oiled grill pan or grill basket (with holes) to keep the fish intact while still obtaining grill marks. When salmon is marinated in a mixture of savoury miso, tangy lemon yuzu and white wine, the salmon will mature with a delicious potent unique flavor. Miso is becoming increasingly popular and is readily available at major supermarkets. As an innovative cook , I like to think and use miso paste beyond the typical soup.