recipe

Salmon with crab mayonnaise and egg sauce

Comment

A celebratory meal for Shichi-Go-San. This main dish is made with easy-to-eat boneless salmon topped with a colorful egg sauce, making it moist, easy to eat, and visually appealing.

Menu: Red rice, clear soup (flower gluten, shimeji mushrooms, green onions), boiled spinach, canned fruit cocktail

Allergens: 8 specific ingredients that must be labeled: eggs, wheat flour

Allergy prevention: Egg substitute = White sauce colored yellow with curry powder. Use carrots instead of crab sticks.

Ingredients [for 1 person]

Plusmini salmon fillet (bone removed): 30g

Salt: a little

Flour: appropriate amount

salad oil: appropriate amount

<Crab mayonnaise sauce>

Egg: 25g

Salt: a little

Crab sticks: 1/4 piece (3g)

Mayonnaise: 1 teaspoon

How to make it

1. Break up the crab sticks and cut them into 4 equal lengths.

②Crack the eggs into a bowl and beat them, then add ① and salt and mix.

3. Heat salad oil in a frying pan over medium heat, add 2 and make soft scrambled eggs.

④Place ③ in a bowl and once cooled, add mayonnaise and mix.

5. Sprinkle salt and pepper on the salmon and coat with flour. ⑥ Heat salad oil in a frying pan over medium heat and fry both sides of ⑤ until golden brown.

⑦ Place ⑥ in a bowl and pour the sauce from ④ over it.

recipe

Grilled salmon with butter

Comment

Lightly dust the fish with flour and then fry it in salad oil first, which will bring out the salmon pink color without burning it.

Adding the butter at the end will give it a fragrant finish.

Menu: Roll, milk, fruit (orange)

Allergens: 8 specific ingredients that must be labeled: wheat, milk

Allergy precautions: Bake with rice flour or potato starch instead of wheat flour.

Use vegetable oil instead of butter.

Ingredients [for 1 person]

Plusmini salmon fillet (bone removed): 30g

Salt: a little

Flour: 2g

Salad oil: 1g

Butter: 1g

<Side dish>

Broccoli: 30g

French fries (frozen): 25g

Frying oil: appropriate amount

How to make it

1. Sprinkle salt on the salmon and let it sit for about 15 minutes.

② Wipe off the moisture from ① and sprinkle with flour.

③ Heat salad oil in a frying pan and fry ② on both sides.

④ Add butter to ③ and mix well.

recipe

Salmon with mushroom sauce

Comment

Mushrooms are brown and dark in color, but by using frozen mixed vegetables, you can create a colorful dish without any hassle.

Menu: Rice, miso soup (tofu, wakame seaweed), stir-fried potatoes with green laver, boiled bok choy

Allergens: None of the eight specific ingredients that must be labeled

Ingredients [for 1 person]

Plusmini salmon fillet (bone removed): 30g

Mixed vegetables: 1 tablespoon

Shimeji mushrooms: 5g

Shiitake mushrooms: 5g

A

Dashi stock: 50ml

Sugar: 1/2 teaspoon

Soy sauce: 1/2 teaspoon

B

Potato starch: 0.5g

Water: 1ml

How to make it

1. Cut the shimeji mushrooms into 1cm lengths. Thinly slice the shiitake mushrooms and cut them in half lengthwise.

②Put A in a pot and bring to a boil, then add the salmon and ①. When it boils again, add the mixed vegetables, cover with a drop lid and simmer over low to medium heat for 5 to 6 minutes.

③Place the cooked salmon in a bowl.

④ Add the water-dissolved potato starch (B) to the remaining broth, and once it thickens, pour it over ③.

product

Salmon, Boneless Fillets, 30g (Pakupaku Fillet 100 Selections Plus Mini) Frozen, Boneless Fish, Fillets, Seafood

Comment

◆This product comes in a pack of 300g (30g x 10 sheets).

This is the most familiar autumn flavor to Japanese people. We use carefully selected red grade salmon with the most fresh flesh. It can be used in a wide variety of dishes, such as grilled fish, hot pot, fried dishes, and meunière, adding a colorful touch.

◆The small size is perfect for school lunches at daycare centers and kindergartens, and for meals for the elderly at elderly care facilities and hospitals.