Autumn｜Cheese｜Mushrooms｜Seafood｜Western｜鮭ときのこのカマンベール焼き
Baked Salmon and Mushrooms with Camembert
Grilled Camembert and Salmon with Yamahai Junmai "Roku"
Ingredients (Serves 1)
| Fresh Salmon | 1 fillet (50g) ... Cut into bite-sized pieces, season with salt and pepper, and lightly coat with flour. |
| Mushrooms (Eringi, Shimeji, Enoki, etc.) | 30g ... Slice the eringi thinly, separate the shimeji into small clusters. |
| Camembert Cheese | 20g |
| Olive Oil | As needed |
| Herb Salt | A pinch |
| Yamahai Junmai "Roku" | 1 teaspoon or more |
| Italian Parsley | As needed |
Steps
- Heat a frying pan with a small amount of oil (not listed in ingredients) and sear both sides of the prepared salmon until golden brown.
- Place the seared salmon on a heat-resistant dish. Top with the mushrooms and Camembert cheese.
- Sprinkle with herb salt and drizzle with olive oil. Bake in a toaster oven for about 5 minutes.
- After baking, drizzle with Yamahai Junmai "Roku" and garnish with Italian parsley.