Tags：SpringVegatableSeafoodMushroom
To effectively absorb calcium, it is important to consume nutrients that enhance its absorption. Salmon and maitake mushrooms are rich in vitamin D, which promotes calcium retention in the bones. Vitamin C in potatoes contributes to healthy bone formation. Drizzling calcium-rich cheese with ponzu sauce increases mineral absorption due to the effects of vinegar.
Pointers from Rie
- The thin skin of new potatoes becomes fragrant and delicious when roasted with oil. For a lighter taste, safflower oil is recommended, especially for those concerned about greasiness. Fats are also an important energy source, so it’s good to consume quality fats in moderation.
- Maitake mushrooms are particularly rich in vitamin D among mushrooms. They pair well with other mushrooms such as button mushrooms, shimeji, enoki, and shiitake.
- Fresh salmon cooks quickly, so be careful not to overcook it.
- Fragrant yuzu ponzu sauce not only enhances appetite but also stimulates the secretion of gastric acid due to the vinegar. This promotes digestion and improves nutrient absorption.
recipe video
Ingredients (for 2 servings)
| Fresh salmon fillets | 2 pieces |
| ａ）Salt Black pepper |
a little a little |
| New potatoes | 1 or 2 |
| Maitake mushrooms | 1 pack |
| Onion | 1/4 |
| Safflower oil | 1 teaspoon |
| Pizza cheese | 40g |
| Chopped parsley | as needed |
| Yuzu ponzu sauce | 2 teaspoons |
Nutritional value (per 1/4 of the total amount)
| Energy | 278kcal |
| Protein | 25.5g |
| Fat | 14.4g |
| Carbohydrates | 18.1g |
| Salt equivalent | 2.2g |
Cooking Instructions
- Pat the surface of the fresh salmon dry with kitchen paper and season with a) ingredients.
- Wash the new potatoes well, wrap them in plastic wrap with the skin on, and heat in the microwave at 600 W for 3 minutes. Once cooled slightly, cut them into bite-sized pieces.
- Break apart the maitake mushrooms. Cut the onion into wedges.
- In a frying pan, add safflower oil and heat over medium heat. Add the potatoes from step 2, and when they are nicely browned, push them to the side of the pan.
- In the empty space of the pan, add the maitake mushrooms and onion from step 3 and stir-fry. Once cooked through, combine everything and season with a little salt (not included in the quantity).
- Divide the mixture from step 5 into two portions and place them in a gratin dish. Top with the seasoned salmon from step 1 and sprinkle with pizza cheese. Bake in a toaster oven for about 7 to 9 minutes. Sprinkle with parsley and serve with yuzu ponzu sauce on the side.
MOA Natural Foods Products Used
Salt-free salmon fillets (frozen)／Umikko Salt／Organic black pepper／Safflower oil／Yuzu ponzu sauce
Green Market online shop
