With just a little effort, you can double the flavor of autumn salmon and mushrooms! Two delicious recipes that go well with rice and alcohol

Hello. I am Ayumi Nakaganji, a chef.

Autumn is the season of appetite, with plenty of delicious food.

Nowadays, there are more foods that can be eaten all year round, but the more seasonal they are, the more delicious and nutritious they are.

I'd like to actively incorporate this into my daily life and prepare for the upcoming cold season.

This time, we will introduce recipes that feature the flavors of autumn, which are in season.

1. "Autumn Salmon Marinated in Honey and Soy Sauce" - a strong flavor that goes well with rice

When thinking of autumn ingredients, the first thing that comes to mind is "autumn salmon." Since it has relatively little fat and the meat is light, I decided to marinate it.

It goes well with rice and sake. If you find salmon on sale at the supermarket, be sure to give it a try.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Raw salmon・・・2 slices
Shimeji mushrooms...appropriate amount
Sake・・・2 tablespoons
A Soy sauce・・・1.5 tbsp
A Honey... 1 tablespoon
A Sake・・・1/2 tablespoon

<How to make>

(1) Sprinkle sake on the raw salmon, leave it for about 5 minutes, and wipe it off with paper towel.

(2) Mix A in a plastic bag and marinate the salmon in it. Remove the air, tie the bag, and marinate in the refrigerator for 1 to 3 days.

(3) Lightly wipe off the excess liquid from (2) with paper towels, place in a fish grill, and sprinkle salt on the shimeji mushrooms (not included in the recipe) and grill together.

It will be well marinated even with a small amount of sauce. Personally, I prefer to marinate it for about 3 days. The skin burns easily, so I recommend brushing a thin layer of oil on the surface before grilling. If you are going to keep it for more than 3 days, you can wrap it in plastic wrap and freeze it.

If you use a fish grill, you can conveniently grill side dishes at the same time. In addition to mushrooms, lotus root also goes well with fish.

2. "Grilled mushrooms" are a convenient item to have

Speaking of autumn, mushrooms are a must-have. Simply mix different kinds of mushrooms and grill them on a fish grill or in the toaster to create a fragrant, crunchy, ready-to-eat dish.

Image: Ayumi Chuganji

[Ingredients] (easy to make amount)
Mix of shimeji mushrooms, maitake mushrooms, shiitake mushrooms, king oyster mushrooms, etc.・・・300g
Salt...appropriate amount

<How to make>

(1) Remove the stems from the mushrooms and cut or separate them into bite-sized pieces.

(2) Place aluminum foil on a fish grill, spread the mushrooms on top and sprinkle lightly with salt.

(3) Place over medium heat and cook slowly, turning the meat over halfway through.

(4) Once most of the moisture has evaporated and the surface is crisp and fragrant, turn off the heat.

You probably won't be able to grill 300g of mushrooms all at once, so grill them in several batches.

Once cooled, you can store it in a container and keep it in the refrigerator.

Toss it hot with oil and squeeze some citrus juice over it, mix it with grated daikon radish, serve it as a side dish for grilled fish, top it on a salad, or use it as an ingredient in pasta. It's a very handy dish to have on hand.

3. "Grilled mushrooms and broccoli with mustard marinade" is a dish you'll never want to miss.

This is an arrangement recipe using the above-mentioned "grilled mushrooms". The crunchy texture of the mushrooms and the texture of the boiled broccoli are excellent. It's a dish that you'll find yourself reaching for again and again.

The sour taste makes it a good palate cleanser, so it's recommended as a side dish for large chunks of grilled meat, or to fill in the gaps in your bento.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Grilled mushrooms・・・30g
Broccoli・・・100g
Salt...appropriate amount
A grain mustard... 1 teaspoon
A White wine vinegar...2 teaspoons
A Sugar... 2 pinches
A Olive oil...1/2 tablespoon
A Garlic (grated)...a little
A Consomme (granules)... a pinch
Black pepper...appropriate amount

<How to make>

(1) Divide the broccoli into small florets and boil in salted water. Drain thoroughly in a colander and allow to cool.

(2) Add (1) and the grilled mushrooms to a bowl and marinate in A.

(3) Season with salt and finish by sprinkling black pepper on top.

This time, I used a light, fluffy type of mustard, but if you use coarsely ground mustard, it's best to dilute it with white wine vinegar and olive oil and marinate it.

Broccoli loses its color if left in the marinade for a while, so it's best to make it just before eating.

I hope you'll add lots of "autumn flavors" to your dinner table. I hope you'll find this recipe useful. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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