The Shio Koji salmon is juicy and tender, paired with Shio-Koji marinated vegetables, making it a perfect dish for summer.
(Serves 1-2 for salmon,Serves 3-4 for marinated vegetables)
2 salmon fillets
1 tbsp. Shio Koji
pinch of salt
1 tbsp. olive oil
3 tbsp. unsalted butter
4 cucumbers
2 tbsp. Shio Koji
1 clove garlic, grated
4 carrots
4 tbsp. Shio Koji
1 clove garlic, grated
juice of 3 limes
2 tbsp. lemon oil or olive oil
sesame seeds, green onions, and
chili flakes, fresh herbs and edible flowers
Marinate the salmon fillets with Shio Koji for 15 minutes.
Slice the cucumbers into 3/4-inch round pieces and marinate with Shio Koji and grated garlic for 2 hours. For the carrots, peel them, cut into thirds, and marinate with Shio Koji and grated garlic for 24 hours.
Season the salmon with a pinch of salt. Sear the salmon in olive oil on both sides until golden brown, then baste with 3 tablespoons of unsalted butter.
From the large part of the carrots, slice them into 1/4-inch rounds. Cut the tips of the carrots into matchstick-sized pieces. Toss the pickled cucumbers in fresh lime juice, lemon oil or olive oil, sesame seeds, green onions, and chili flakes.
Place the salmon on a plate. Spoon the pickles around the fish and drizzle the juice from the bowl over and on top of the salmon. Garnish with fresh herbs and edible flowers.
