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1
Put the shio koji and yuzu pepper paste into a clean plastic bag and mix well.
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2
Add the salmon fillets.
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3
Coat the fish with the marinade well.
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4
Chill in the fridge overnight.
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5
Make vertical slices into the peppers and remove the seeds.
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6
Remove the stems from the shitake mushrooms and score their caps for decoration.
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7
Grease a frying pan lightly with oil and place the fish and vegetables.
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8
The sides of the fish and vegetables facing up on the pan will be the sides facing down when plated.
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9
Cook over medium heat and cover with a lid for 8 to 10 minutes.
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10
After it's 80% cooked through, flip over and continue to cook for a further 2 to 3 minutes without the lid on.
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11
When the insides of the mushroom cups have started to release their moisture, it is time to plate.
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12
You don't need to turn them over.
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13
You don't have to prepare any vegetables to garnish but shiitake mushrooms absorb the salmon umami taste quite well and are delicious.
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14
I used the cooking method shown inand made just adjustments.
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15
The vegetables don't entirely absorb the umami of the salmon when cooked on a grill because all the fat will just drip off.
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16
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.
