Easiest Way to Cook Tasty Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji

Easiest Way to Cook Tasty Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji Delicious, fresh and tasty.

Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji. 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.

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.

Place salmon on top of bok choy, drizzle with yuzu mixture, then sprinkle with sesame seeds.

You can have Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji using 6 ingredients and 7 steps. Here is how you cook that.

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. It’s 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.

Make a paste of the lemon pepper salt, olive oil, and garlic.

Rub some of the paste onto each salmon piece, as much or as little as you prefer to taste.

Place salmon, skin-side down, over low heat on the preheated grill and close the lid.

Salmon will easily remove from the grill by sliding a spatula between salmon and the skin.

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 its 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 dont 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 dont 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), itll turn out fluffier and softer than when cooked on a grill..

With a mortar and pestle, grind together the garlic, chile pepper, and olive oil.

Mix into a thick paste with the mustard, lime juice, salt, and pepper.

Place the salmon fillets in the prepared baking dish, and coat with the paste mixture.

Grill and baste salmon as directed.

Herbed Salmon: Place salmon on double thickness of heavy-duty foil.