Salmon and Mushroom Roasted Nanban. How to make Salmon and Mushroom Roasted Nanban By cookpad.japan ~ I wanted to eat my favorite pickled Nanban in a healthy way. In order for the flavoring to really soak in, marinate the salmon when it is freshly cooked and piping hot. Adjust the amount of red chili pepper to taste.
You can have Salmon and Mushroom Roasted Nanban using 11 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Salmon and Mushroom Roasted Nanban
- It’s of cuts Salmon trout.
- Prepare of packet Shimeji mushrooms.
- Prepare of heaping tablespoon ☆Sake.
- Prepare of Katakuriko.
- You need of ★Vinegar with mild acidity.
- You need of ★Soy sauce.
- You need of ★Sake.
- Prepare of less than 3 tablespoons ★Sugar.
- Prepare of Grated ginger.
- You need of pepper Red hot pepper.
- It’s of Vegetable oil.
Drizzle over the lime juice and a little olive oil. Sprinkle with the chilli flakes and paprika and season with salt and pepper. Add mushrooms and the rest of the garlic mixture. In a medium saucepan, combine all ingredients for the vinegar.
Salmon and Mushroom Roasted Nanban instructions
Break the shimeji mushrooms into individual pieces, cut the salmon into 2 or 3 easy-to-eat portions, sprinkle with ☆, and let sit for 5 minutes..
Bring ★ to a boil in a pot, add in the grated ginger and red chili pepper (deseeded and cut into small pieces), bring it to a boil again, and turn off the heat..
Heat up vegetable oil in a pan, saute the shimeji mushrooms, and marinate in the sauce from Step 2..
Sprinkle in the katakuriko once the moisture from the salmon has evaporated, coat the fish in katakuriko, pour more vegetable oil to the pan in Step 2, and cook over medium heat..
Cover with a lid after flipping the salmon, and steam cook (for 4-5 minutes). Remove the lid after the salmon has cooked through, turn the heat to high to crisp the salmon. Transfer the salmon to Step 2 to marinate..
Arrange onto plate after thoroughly ladling with sauce, scatter with shredded onions if available, and it is done..
Place the salmon skin-side down on the foil next to the fold, leaving plenty of toom around the edges to create a seal. Layer the mushrooms over the salmon and drizzle the remaining sauce over the stack of salmon and mushrooms. Place a salmon fillet in the center of each prepared pastry, seasoning each with a sprinkle of salt. Fold up edges in a lengthwise and press puff pastry together to seal a seam across the center of the salmon fillet. I was looking up salmon patty recipes but decided I wanted something different and started scanning randomly for canned salmon recipes and stumbled upon this.
