Shio Koji Salmon
Ingredients
- 2 salmon fillets
- 30 g shio koji
Adjust the amount to approximately 10% of the salmon weight. Homemade or store-bought. See how to make shio koji at home
Instructions
- 1
Spread the shio koji over both sides of the salmon. Cover and marinate in the fridge for about 1 hour.
- 2
Preheat the oven to 200°C fan-forced. Line a baking tray with baking paper and place the salmon on top. Bake until the salmon is cooked through, checking it occasionally. Shio koji browns quickly, so if the skin side is becoming too dark, turn the salmon onto one side and continue baking.
- 3
Serve warm with a bowl of Japanese rice, miso soup and a simple vegetable side, if you like.
Tomoka's Note
For this recipe, I used New Zealand salmon from my local fishmonger. It turned out beautifully tender, and the shio koji added a gentle sweetness that worked well with the richness of the salmon. You can also use the same method with firm white fish, such as cod. I cut the salmon fillet into pieces about 3 cm thick. Adjust the amount of shio koji according to the weight of the salmon. As a guide, use shio koji equal to approximately 10% of the salmon weight.
