Autumn feast "Salmon and potato teriyaki"

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@ ffam _ bangohan ← Click here for other recipes

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Autumn feast

[Salmon and potato teriyaki]

Fragrantly baked salmon and fluffy potatoes are entwined with butter-scented teriyaki sauce 🍂

The taste of shimeji mushrooms and the sourness of cherry tomatoes match exquisitely, making it a dish that goes well with rice 🍚💓

The colors are beautiful and perfect for autumn 🍁

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\ Autumn feast "Salmon and potato teriyaki" /

Cooking time 15 minutes

< Ingredients for 2 people >

Salmon fillet (salted)... 200g

Potatoes... 1 piece (200g)

Shimeji: 1 / 2 share

Cherry tomatoes... 5

Cake flour... 1 spoon spoon

Vegetable oil... 2 tsp

[A]

Sugar... 1 / 2 spoon spoon

Soy sauce and sake: 1.5 tablespoons each

Garlic tube... 2 cm

Butter... 10 g

How to make

1️⃣.

Cut potatoes into 3cm pieces and soak in water for about 5 minutes. Place in a heat-resistant container, cover with plastic wrap, and heat in a 600W microwave for 5 minutes. Loosen shimeji mushrooms. Combine [A].

2️⃣ Cut salmon

Cut the raw salmon into bite-size pieces, wipe off the moisture, and sprinkle with cake flour. (If you use unsalted salmon, sprinkle salt first and leave for 10 minutes.)

3️⃣ bake

Add vegetable oil to a frying pan, heat over medium heat, and cook salmon for 3 minutes on each side. Add potatoes and shimeji mushrooms and stir-fry. When cooked, reduce the heat a little, then add [A] and simmer.

4️⃣ Add cherry tomatoes

Finally, add cherry tomatoes and stir-fry quickly.

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Today's menu

① Salmon and potato teriyaki

② Boiled beef

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I am very happy to follow 🌞🧡

👉🏻 _ bangohan

I am posting a menu of 2 dishes packed with meat or fish and vegetables 🍳

Thank you for always watching

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