Grilled sweet salmon with chrysanthemum
This dish is baked with egg whites on fillets and chrysanthemum flowers. The baking time varies depending on the thickness and size of the flesh, so please adjust it accordingly while keeping an eye on the amount of the flesh.
How to make it
1
Make cuts of the sweet and salted salmon in the skin, place it on a batter lined with an oven sheet, place it in a toaster oven, and bake for about 10 minutes.
2
Flushing the egg whites to a point where they are firm and then apply a brush to the surface of the salmon flesh. Place half of the edible chrysanthemums, boiled and squeezed down on top of it.
3
Place in toaster oven and bake for another 10 minutes. Take it out, serve it in a bowl and it's done.
Ingredients for 2 people
-
- Sweet salted salmon
- 2 slices
-
- Egg white
- 1 piece
-
- Used boiled edible chrysanthemum
- 30g
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