Ingredients
2x 130 g salmon fillets
SIDS SALT & PEPPER to taste
2 tbsp Ama-koji
cheesecloth
plastic wrap
Directions
Season the salmon fillets with SIDS SALT & PEPPER to taste. Let them rest for 20 minutes in the fridge.
Dry the fillets and wrap them in one layer of cheesecloth. Evenly spread the Ama-koji on the wrapped salmon then wrap again using the plastic wrap. Let the salmon marinate overnight.
Remove the plastic wrap and cheesecloth from the salmon and grill to your preferred doneness. Due to the enzymes found in the Koji you'll notice that the salmon is extremely tender and buttery. Because of this, it is best to grill to rare or medium-rare.
