揚げ焼きにした鮭を野菜と一緒に甘酸っぱい南蛮酢に漬け込む、さっぱり食べられる家庭料理。
鮭は良質なたんぱく質に加え、DHA・EPAやビタミンDが豊富で血管や骨の健康を支えます。
玉ねぎや人参、ピーマンでビタミンや食物繊維も補え栄養バランス◎。
作り置きすると味がなじみ、暑い日でも食べやすい便利なおかずです。
Salmon Nanbanzuke is a refreshing Japanese home-style dish where lightly pan-fried salmon is marinated with vegetables in a sweet and tangy vinegar sauce.
Salmon is rich in high-quality protein, DHA and EPA, as well as vitamin D, which help support healthy blood vessels and bones.
Onions, carrots, and green peppers add vitamins and dietary fiber, making this a well-balanced and nutritious dish.
The flavor becomes even better after resting, making it a convenient make-ahead side dish that is easy to enjoy even on hot days.
【材料】
甘塩鮭 2～3切
玉ねぎ 1/2個
ピーマン 2個
人参 1/3本
片栗粉 適量
サラダ油 適量
輪切り唐辛子 適量
【南蛮酢材料】
水 200㏄
白出汁 大さじ1
酢 150㏄
薄口醤油 大さじ2
みりん 大さじ2
酒 大さじ2
砂糖 大さじ4
塩 小さじ2/3
【作り方】
南蛮酢の材料を混ぜ合わせておく
玉ねぎはスライス、ピーマン、人参は千切り
鮭の小骨は取り除いて、一口大に切って片栗粉をまぶしておく
フライパンにサラダ油小さじ1を敷き中火で熱して
人参、玉ねぎ、ピーマンの順で炒め軽く塩胡椒をして南蛮酢を入れる
煮立ってきたら火を止め保存容器に入れて輪切り唐辛子を散らしておく
綺麗なフライパンにサラダ油小さじ2を入れて中火で熱し
鮭の皮目から焼き全体を色よく焼きつける
鮭が焼けたら熱いうちに保存容器の南蛮酢に漬け込む
※冷蔵庫で4〜5日保存できます
Ingredients
2–3 pieces lightly salted salmon
1/2 onion
2 green peppers
1/3 carrot
Potato starch (as needed)
Vegetable oil (as needed)
Sliced red chili pepper (to taste)
Nanban Vinegar Sauce
200 ml water
1 tbsp shiro-dashi
150 ml vinegar
2 tbsp light soy sauce
2 tbsp mirin
2 tbsp sake
4 tbsp sugar
2/3 tsp salt
Instructions
Combine all the ingredients for the Nanban vinegar sauce and set aside.
Thinly slice the onion.
Cut the green peppers and carrot into thin strips.
Remove any small bones from the salmon, cut into bite-sized pieces, and coat lightly with potato starch.
Heat 1 teaspoon of vegetable oil in a frying pan over medium heat.
Add the carrot, onion, and green peppers in that order and sauté lightly.
Season with a little salt and pepper, then add the Nanban vinegar sauce.
When it begins to boil, turn off the heat and transfer the mixture to a storage container.
Sprinkle the sliced chili pepper on top.
Heat 2 teaspoons of vegetable oil in a clean frying pan over medium heat.
Place the salmon skin-side down and cook until nicely browned on all sides.
Once the salmon is cooked, immediately place it into the container with the Nanban vinegar sauce while still hot.
※ This dish can be stored in the refrigerator for 4–5 days.
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