Delicious recipe collection

Sanuki salmon rare steak with parsley sauce

Kagawa's Genki Rice (Kagawa Prefecture x RIKEN) Olive oil Garlic parsley Sanuki salmon

Ingredients

For 2 people

Sanuki Samon (for sashimi) 140g
Eringi 1
Maiko 1/2 pack
Salt and pepper Each a little
Olive oil 1/2 tbsp

Seasoning A

Ouchi parsley 2 branches (15g)
Lemon juice 1 tsp
Garlic (grated) 1/4 teaspoon
salt 1/4 teaspoon
Olive oil 1/2 tbsp

Method

Cut the trumpet mushrooms into thin slices and loosen the maitake mushrooms to a size that is easy to eat.Finely chop the Ouchi parsley and mix material A into a bowl to make parsley sauce.
Put olive oil in a frying pan and heat it over medium heat. Cut the surface of Sanuki Samon for 10 seconds each and lightly heat it to a size that is easy to eat.
Fry the trumpet mushrooms and maitake mushrooms in the same frying pan and sprinkle with salt and pepper.
Place step 2 and step 3 and parsley sauce on a plate.

Invented

Recipe supervision: Kagawa Prefecture × National Research and Development Corporation RIKEN

This recipe is a recipe published in the health recipe book "Kagawa no Genki Rice" that utilizes agricultural and marine products produced in Kagawa Prefecture and RIKEN.

Kagawa Prefecture x RIKEN "Kagawa's Genki Rice" -Enjoy a lively and healthy life with ingredients from Kagawa Prefecture- (Kagawa Prefecture page)