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

Before you jump to Grilled Salmon Fillet with Yuzu Pepper Paste & Shio Koji recipe, you may want to read this short interesting healthy tips about Learn How to Boost Your Mood with Food.

Mostly, people have been taught to think that “comfort” foods are bad for the body and have to be avoided. But if your comfort food is candy or junk food this is true. Other times, however, comfort foods can be completely nutritious and it’s good for you to consume them. Several foods honestly do boost your mood when you consume them. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try a few of these.

Eggs, you might be astonished to find out, are great at combating depression. Just be sure that you do not toss the egg yolk. The egg yolk is the part of the egg that is the most important in terms of helping you cheer up. Eggs, the egg yolks in particular, are high in B vitamins. These B vitamins are fantastic for helping to improve your mood. This is because the B vitamins help your neural transmitters–the parts of your brain that affect your mood–run better. Try consuming a few eggs to feel better!

See, you don’t need to stuff your face with junk food when you are wanting to feel better! Try several of these instead!

We hope you got insight from reading it, now let’s go back to grilled salmon fillet with yuzu pepper paste & shio koji recipe. You can have grilled salmon fillet with yuzu pepper paste & shio koji using 6 ingredients and 7 steps. Here is how you achieve it.

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

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