Let’s eat salmon today.
It’s very simply prepared, cooked in the pan, grilled both sides, then a little more with balsamico vinegar.
The reduced sauce is poured on top of the fish.
Home-made soba. That was not a great idea to boil the kabocha at the same time to gain 4 minutes… but well, I’ll know for next time.
The water serves a base for a miso soup, garnished with the kabocha.