Koji-Marinated Salmon
Fish and seafood provide complete protein, iodine, and minerals, while the aroma of ginger highlights the fresh flavor. Baking brings out the ingredients' aroma and creates a firm golden texture.
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Inventory: Oven
Kitchen: Italian
1 kg 111 gram
Servings: 4 (1 serving ≈ 233 gram)
Digestion time: 2 hour
Complete protein: ✔
Spread the shio koji (35 g) evenly over the salmon (700 g), including the skin, and refrigerate for 12–24 hours.
Wipe off the marinade and brush the fish with olive oil (10 g). Roast on the upper oven rack at 220°C for 5–6 minutes, until lightly browned and easy to flake.
Peel and grate the daikon (170 g), then grate the ginger (15 g). Serve with the salmon.
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