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Pink salmon with condiments


time30min

pinksalmonyakumizoe

メニューコンセプト

Myoga and shiso are representative Japanese herbs. Its refreshing aroma enhances the deliciousness of fish dishes.

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Ingredients (for 1 person)

  • Plus Pink Salmon fillet 60g x 1 piece
  • a little salt
  • Potato starch (as needed)
  • Frying oil (appropriate amount)
  • 1 okra (10g)
  • 1/2 myoga (10g)
  • Perilla; 1/2 piece
  • 1/2 teaspoon (3g) light soy sauce

Cooking in a frying pan

  • 1. Sprinkle salt on the pink salmon, let it sit for 15 minutes, then coat it in potato starch and fry.
  • 2. Quickly boil the okra, then place in cold water and chop into small pieces.
  • 3 Cut the myoga ginger in half lengthwise and chop into small pieces.
  • 4. Roughly chop the perilla leaves.
  • 5. Put "2", "3" and "4" into a bowl, add light soy sauce and mix.
  • 6 Place "1" in a bowl and garnish with "5".

*The cooking instructions listed are approximate temperatures and times. Heating conditions vary depending on the grilling machine you use, so please be aware that even with the cooking method described, the food may burn or not be cooked through completely. Also, when cooking large quantities, the thickness of the fish, and the type of fish will affect the finished product, so please adjust the heating time and temperature when cooking.

栄養価（1人分）

    • エネルギー148cal
    • タンパク質13.5g
    • 脂質8.0g
    • 炭水化物4.5g
    • カリウム301g
    • カルシウム22mg
    • 鉄0.4mg
    • ビタミンD13.2μｇ
    • ビタミンB10.17mg
    • ビタミンB0.13mg
    • ビタミンC2.0mg
    • 食塩相当量1.3g

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