Koji Roasted Salmon with Broccoli Gratin

Healthy weekday dinner with a Japanese twist.

This delicious salmon is marinated in a magical koji salt (Shio Koji) and lemon zest, then roasted and charred to perfection. The koji marinade tenderizes the fish and makes its taste richer. The creamy broccoli gratin with a cheesy crispy crust is a comfort food at its best, especially for those chilly nights. And it suits perfectly for the roasted salmon.

Shio Koji is a mixture of malted rice (koji), salt (shio) and water. Used as a seasoning or marinade. The enzymes contained in shio koji break down proteins and this process contributes to tenderizing meat and fish. The enzymes also decompose starches to draw out the sweetness from ingredients. You can find an interesting facts about the koji rice in my arcticle here.

Shio Koji and Yuzu Peel

You can find shio koji in Japanese supermarkets or you can make your own if you have koji rice on hand. If you are in NZ, I will suggest to check the Urban Hippie brand online shop for the koji products.

Koji Roasted Salmon with Broccoli Gratin
Pin
Print

Koji Roasted Salmon with Broccoli Gratin

Recipe by Leno RegushCourse: MainCuisine: Japanese, yoshoku, Western, ComfortDifficulty: Medium
Servings

2

servings
Prep time

15

minutes
Cooking time

40

minutes

Healthy weekday dinner with a Japanese twist.
This delicious salmon is marinated in a magical koji salt (Shio Koji) and lemon zest, then roasted and charred to perfection. The koji marinade tenderizes the fish and makes its taste richer. The creamy broccoli gratin with a cheesy crispy crust is a comfort food at its best, especially for those chilly nights. And it suits perfectly for the roasted salmon.

Ingredients

  • Koji salmon

  • 2 X 150g salmon portions (I prefer skin on salmon)

  • 2 Tbs koji salt (shio koji)

  • 1 Tbs lemon zest or yuzu zest

  • Pea sprouts to serve

  • Broccoli gratin

  • 1 medium size broccoli head, cut into florets, peel and slice the core

  • 50g butter + 1 Tbs to grease a casserole pan

  • 50g plain flour

  • 500ml hot milk

  • freshly grated nutmeg

  • 1/2 cup breadcrumbs

  • 1/4 cup grated Parmesan

  • salt

  • black pepper

Directions

  • Koji marinated salmon. Place salmon, koji salt and lemon zest to a zip lock back, close the bag and massage the fish gently. Leave the back in a fridge for minimum 2 hours. I usually leave it overnight for the best results. Before cooking let the fish sit on a kitchen bench for about 30 minutes.
  • Preheat the oven up to 200C.
    Remove the marinade from the salmon and place the room temperature marinated fish into a lined with a baking paper tray. Cook for about 20 minutes. Then switch the oven to a broil setting and cook for another 5 minutes until salmon is a slightly charred on the ends. Serve warm with the gratin, and pea sprouts (or a green salad).
  • Broccoli Gratin. Bechamel sauce. Melt the butter in a saucepan, then add the plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins. Add the hot milk to the roux gradually, stirring using a whisk, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Add the freshly grated nutmeg. Season to taste.
  • Preheat the oven up to 200C.
  • Put the broccoli florets into a steamer or colander set over a pan of boiling water. Cover with a lid and steam for about 3-5 minutes or until crisp-tender.
  • Grease a casserole pan with a butter. Place the steamed broccoli on casserole pan evenly. Pour the béchamel sauce over, sprinkle with the breadcrumbs, then with the grated parmesan cheese. Bake in the preheated oven for about 30 minutes or until golden. Let the gratin to chill slightly, if it’s served warm, the taste is much better. Serve with the roasted salmon.
 

Comments are closed.