Salmon and rapeseed flower spring sandwich

 

[Ingredients for 2 servings]

* Salmon (boneless, skinless) - 2 fillets

* Salt and pepper - a pinch

* Rapeseed blossoms - 6-8 stalks

* Garlic - 1/2 clove

* Red chili pepper - 1/2

* Salt - a pinch

* Olive oil - appropriate amount

* English muffins (store-bought) - 2

<Miso Sauce>

* White miso - 35g

* Sake - 1.5 teaspoons

* Mirin - 1/2 teaspoon

[Preparation]

* Season salmon with salt and pepper, let sit for 10 minutes, then pat dry.

* Cut off 1cm from the base of the rapeseed blossoms and soak in water for 1 hour before use. Cut into 4cm lengths, and if the base is thick, cut lengthwise into 2-4 sections. Slice the garlic thinly.

- Cut the English muffin in half horizontally and toast it in a toaster until golden brown.

[Instructions]

1. Grease a grill rack with salad oil (not included in the ingredients list) and grill the salmon for 5 minutes. Flip it over, spread the mixed ingredients for the miso sauce on top, and grill for 3-5 minutes. If it looks like it's going to burn, cover it with aluminum foil.

2. Put olive oil and garlic in a frying pan and heat over low heat. Once fragrant, add the red chili pepper.

3. Increase the heat to medium and add the base of the rapeseed blossoms and sauté. After sautéing for 2 minutes, add the leaves, season with salt, and quickly sauté together.

4. Place (1) and (3) between the English muffins.