Hello! This is PAO.
Today is a refreshing fish and summer vegetable recipe!

Full of nutrition with plenty of summer vegetables♪
It’s delicious even when chilled, so it’s perfect for summer!

It’s easy, just fry it in a frying pan and marinate it in a refreshing vinegar sauce!

Ingredients (for 3-4 people)

Raw salmon…3-4 slices
Salt and pepper…a little
Flour: 2-3 tablespoons
Eggplant・2 pieces
Paprika・・・1/2 piece
Pumpkin…1/6 piece
Green beans…10 pieces
Salad oil…4 tablespoons

Nanban sauce
*Dashi soup…200ml
*Vinegar…150ml
*Sugar: 4 tablespoons
*2 tablespoons each of soy sauce and mirin
*Salt: 1/4 teaspoon
*Chili pepper…1/2~1

How to make

1.Add the ingredients for the nanban sauce to the container for pickling and dissolve.

2.Thinly slice the pumpkin and thinly slice the paprika. Cut the eggplants in half lengthwise and make fine diagonal cuts into small chunks. Boil the green beans and cut into thirds.

3.Heat 1/2 tablespoon of salad oil in a frying pan and fry the pumpkin and paprika.

4.Next, heat 2 tablespoons of salad oil and bake the eggplant with the skin side down. Bake on all sides and remove when tender.

◎ If you bake the eggplants so that the oil spreads over the entire skin surface, the color will be good.

5.Marinate the grilled vegetables in the nanban sauce from Step 1.

6.Cut the salmon into bite-sized pieces, sprinkle with salt and pepper, and sprinkle a thin layer of flour.

Heat 1.5 tablespoons of salad oil in a frying pan and grill the salmon.
When the whole is whitish, turn it over, bake both sides and take it out.

7.Completed by marinating salmon in Nanban sauce. Chill as desired.

The green beans change color when you pickle them, so adjust the timing of pickling.

©PAO

PAO’s simple home meal Powered by livedoor blog (blog.jp)

Easy and healthy without frying♪ Salmon and summer vegetables pickled in Nanban