<GRILLED SHIOKOJI SALMON/鮭の塩麴焼き>
＜Yield> 2 servings
<Prep time> 5 minutes (It doesn’t include time for marinating)
<Cook time> 8 minutes
<Ingredients>
300g salmon fillet
1 ½ tbsp shio koji/ salted rice malt
1 tbsp neutral oil
<Directions>
1. Remove the moisture from the salmon filet. Slice into 2 pieces. Coat each salmon with shio koji. Marinate for a minimum of 4 hours to possibly 6 hours.
2. Wipe off the shio koji. To a pan, add 1 tbsp of oil. Place the salmon skin side down and sauté for 5 mins over low heat with a lid on. Flip and do another 2 mins on low covered with a lid.
<Miwa’s tips>
Marinating for 6 hours is the best. You can also freeze the salmon if you want to keep it for more than a day.
2. Koji easily gets burnt. The key to success is to cook with it over low heat with a lid on for a tender and moist salmon.
3. If it’s too salty, remove the shio koji after 6 hours of marinating then keep it in the fridge or freezer.
<Storage time>
Store in an air-tight container for up to 1 day in the fridge. 2 weeks in the freezer.
2023/07/08 MIWA