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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, grilled salmon fillet with yuzu pepper paste & shio koji. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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.

Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have grilled salmon fillet with yuzu pepper paste & shio koji using 6 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji:
  1. Get 2 Fresh salmon fillets
  2. Prepare 2 tbsp Shio-koji
  3. Get 1/2 tsp Yuzu pepper paste
  4. Get Vegetables to garnish (to preference)
  5. Get 4 Shiitake mushrooms
  6. Prepare 4 Shishito peppers

Brush the fish fillets with the oil and season with pepper & salt. Place in the cooking basket of the Airfryer and slide the basket into the Philips Airfryer. 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.

Steps to make Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji:
  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.

As an innovative cook , I like to think and use miso paste beyond the typical soup. 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. Brush the salmon lightly with olive oil and sprinkle with a pinch of salt and pepper.

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