Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, grilled salmon fillet with yuzu pepper paste & shio koji. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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

Put the shio koji and yuzu pepper paste into a clean plastic bag and mix well. Coat the fish with the marinade well. 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.

To get started with this particular recipe, we have to first prepare a few components. You can cook grilled salmon fillet with yuzu pepper paste & shio koji using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji:

1. Make ready 2 Fresh salmon fillets
2. Make ready 2 tbsp Shio-koji
3. Get 1/2 tsp Yuzu pepper paste
4. Make ready Vegetables to garnish (to preference)
5. Make ready 4 Shiitake mushrooms
6. Take 4 Shishito peppers

Heat a grill or grill pan over high heat. Place a salmon fillet in each bowl and drizzle with sauce. Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables.

Instructions 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.

Pepper Paste Tomato Paste Garlic Lemon Juice Kickin' Chickin' Seasoning or Seasoned Salt Olive Oil. Freshly cooked grilled salmon filet with pepper, corn, blueberry. Salmon steaks and grilled vegetables in pan horizontal top view. Two grilled steak red fish salmon and vegetables on the grill. Don't start with cold fillets: Cold salmon fillets pulled straight from the fridge are not a friend of a screaming-hot pan.

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