Moist and mellow ♪ Salmon miso yogurt pickled

Introducing a recipe for seasoning raw salmon with miso and yogurt. If you store it in the raw state, you can quickly bake it at any time.

Salmon pickled in miso yogurt

material

・ 2 slices of raw salmon ・ 1 tablespoon of miso
・ 1 tablespoon yogurt
・ 1/2 teaspoon of honey (not required)

How to make

1. 1. Lightly sprinkle salt on the raw salmon, leave it for about 10 minutes, and then wipe off the water with kitchen paper.



2. Put miso, yogurt and honey in a storage bag and mix.


3. 3. Put the raw salmon in the storage bag and let it blend with the seasoning liquid.


Four. After deflating and sealing, store in the freezer. Estimated storage period is about 3 weeks to 1 month.


Five. When using it, move it to the refrigerator or use the defrost mode of the microwave to defrost it.


6. Place in a frying pan covered with foil, cover and bake on low to medium heat for about 6 minutes on one side. Turn it over and bake the other side for about 4 minutes and you're done. You can also grill it on a fish grill (double-sided grill) for 7 to 8 minutes.



By soaking in seasoning liquid and then baking, it has a moist and soft texture. The flavor of miso, the freshness of yogurt, and the richness of honey enhance the taste of salmon, giving it a mellow and mellow taste. It's a relieved and gentle tailoring, so I wonder if it will be liked by children and adults alike.



Salmon miso pickled in yogurt that can be easily made with familiar ingredients. Why not try it when you bought raw salmon but don't cook it right away? We also recommend the previously introduced " [Frozen teriyaki] yellowtail teriyaki recipe".