沖繩香檸拿波里水煮三文魚
Shikuwasa Acqua Pazza

將蒜頭切薄片，將鴻喜菇的底部去除後再用手分成一條條，杏鮑菇打直切一半後再切成5mm大小，車厘茄切一半備用。

在煎鑊中加入橄欖油和蒜頭，加熱至有香味後將三文魚柳（先煎有魚皮的那一面）放入煎鑊中，用中火將兩面煎至魚肉完全熟透。

煎完三文魚柳後，加入整罐蜆肉罐頭到煎鑊中，再加入白葡萄酒，並煮至酒精已完全蒸發。

加入鴻喜菇、杏鮑菇、車厘茄和月桂葉到煎鑊中。煎鑊中的醬汁煮滾後，將火力轉為小火，再加入鹽和胡椒調味。

最後加入沖繩香檸汁和羅勒粉，即可享用。

Thinly slice the garlic. Remove the bottom of the shimeji mushrooms and break them up. Cut the king oyster mushrooms in half vertically and then cut into pieces of about 5 mm. Cut the cherry tomatoes in half after removing the stems.

Heat the olive oil and garlic in a frying pan. When fragrant, add salmon with its skin facing down, and cook thoroughly on both sides over medium heat.

When the salmon is cooked, add the asari clams and its juice. Add the white wine and cook to let the alcohol evaporate.

Add the shimeji mushrooms, king oyster mushrooms, cherry tomatoes, and bay leaf. Bring to boil, and then turn the heat down to low and add pepper (and salt if needed) to adjust the taste.

Finish off by adding the Shikuwasa juice and basil powder.