鮭の菜種焼き（sake no natane yaki)
sake = salmon rape blossoms = nanohana
I mixed rape blossoms and mayonnaise, placed them on salmon, and grilled them in the oven. It is a spring-like dish using rape blossoms.
I used silver salmon. Silver salmon is fatty and soft and juicy. Most of the salmon sold in Japan is seasoned with salt. If you use non salted salmon, rub in 2g of salt.
The season for rape blossoms is around February. When edible rape blossoms start to appear in stores, some people may feel the arrival of spring.
Rape blossoms are surprisingly nutritious with 4.4g of protein, 2.9mg of iron, 130mg of vitamin C, and 160mg of calcium per 100g.
It has a slightly bitter taste, so if you mix it with mayonnaise or mustard, the unique taste will be reduced, making it easier to eat.
The garnish is onions, carrots, and sweet potatoes. I put a small amount of olive oil on the vegetables, then put them on a baking sheet with the fish and roasted them. Sprinkle some salt and pepper on the vegetables after they are baked.
NUTRITION FACTS
358 kcal Protein 29.7g Fat 24.2g Carb 2.1g Salt Equivalent 1.3g
INGREDIENT (4SERVINGS）
- salted Coho salmon 360g
- rape blossoms 60g
- 2 eggs
- oil 3g
- half calorie mayonnaise 50g
If you use non salted salmon, rub in 2g of salt.
COOKING INSTRUCTIONS
① Finely chop the rape blossoms.
②Put it in a heat-resistant plate and wrap it softly and heat it in the microwave for 20 seconds.
③Cool the rape blossoms and squeeze.
④Heat the oil in a frying pan and make scrambled eggs.
⑤Mix rape blossoms, eggs and mayonnaise.
⑥Put it on the salmon.
⑦Bake in an oven preheated to 230 degrees for 20 minutes. (230 degrees Celsius is 446 degrees Fahrenheit.)
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