When you feel a slight chill just before sunset, it's autumn. This is the season when anything feels good. Rubbing my hungry stomach, I stopped by the supermarket and my eyes met with a vibrant salmon.
While daydreaming about steaming some potatoes as a side dish, I suddenly had a craving for beer, so I stopped by the alcohol section. I found a craft beer with a cool label and decided to buy some herbs.
Listen to the podcast to find out how
This time, I'm going to make a salmon and potato fried salad.
First, put the potatoes with the sprouts removed and a little 100ml of water (not included in the recipe) in a heat-resistant bowl, cover with plastic wrap, and microwave at 600W for about 8 to 10 minutes. If a skewer can be inserted easily, it's ready. Of course, boiling is also fine.
While the food is cooking, cut the ingredients. Finely chop the red onion and parsley, and peel and roughly chop the yellow pepper. Cut the dill to bite-sized pieces. If you buy salmon that can be eaten as sashimi, it's convenient as it has no bones. Cut it into bite-sized pieces.
Peeling the skin off yellow peppers makes them taste better and juicier. 
You might think the amount of parsley is a lot, but it's two sprigs. The aroma and flavor really come through in the finished product. 
The frying time is up to you, but this time I wanted to fry it quickly without cooking it all the way through. That's why I chose salmon for sashimi, which can be eaten raw. Season it with salt on both sides.
Once the potatoes are cooked through, use two forks to pierce the potatoes back to back and split them into quarters for easier eating.
The best thing about cutting them with a fork is that the cross section becomes wavy and they are fried crisply. Place them skin-side down in a frying pan and pour oil up to about 60% of the way up. Room temperature is fine.
Put this on the fire and deep fry for about 6 to 8 minutes. It will be deep fried a little thicker than just the surface, which will give it a crunchy texture. Once deep fried, sprinkle with salt.
Instead of cutting the cooked potatoes, split them with two forks, which creates a jagged edge that gives them a crunchy texture after frying. 
Add oil so that the potatoes are submerged about 60% of the way, and fry them while rolling them. You can use oil at room temperature. The temperature is raised gradually, so oil splatters are less likely to occur.
Add the salmon coated with salt and potato starch to the remaining oil and fry for about 3 minutes. Place all the ingredients in a bowl rubbed with the cut side of a garlic clove, add salt, black pepper and olive oil and mix.
Serve in a bowl and add French mustard or mayonnaise to taste.
A tip when mixing the prepared ingredients: rub the cut side of a sliced garlic clove on the bowl. This will give the ingredients a subtle garlic aroma. 
Before mixing, add olive oil, black pepper, and salt. The taste will vary depending on the moisture content of the salmon and red onion, so add salt while tasting. 
All that's left to do is to quickly mix all the ingredients together to ensure a uniform flavor.
It's impossible not to enjoy a beer with crunchy fries. The beer will be gone in an instant, so I recommend keeping some wine in the fridge.
Salmon and potato fries salad with craft beer
Ingredients (for 2 people)
・Salmon...150g
・Potatoes...3
・Garlic...1 clove
・Red onion...1/6
・Yellow pepper...1/6
・Dill...4 sprigs
・Parsley...2 sprigs
・Salt...appropriate amount
・Black pepper...a little
・Olive oil...2 teaspoons
・Potato starch...appropriate amount
・Frying oil...appropriate amount
How to make it
1. Remove the potato sprouts and place in a heat-resistant bowl. Add 100ml of water (not included in the recipe), cover with plastic wrap, and heat in a 600W microwave for 8 to 10 minutes.
2. Finely chop the red onion and parsley, peel the yellow pepper and roughly chop it. Roughly chop the dill. Cut the salmon into bite-sized pieces and sprinkle salt on both sides.
③ Once ① has cooled, use two forks to roughly divide it into four equal parts.
4. Place 3 skin-side down in a frying pan, pour in room temperature oil until it is 6/10th the height of the potatoes, turn the heat on and fry for 6 to 8 minutes until crispy, then sprinkle with salt.
5. Sprinkle the salmon with a pinch of salt and potato starch, and fry in the oil used in step 4 for about 3 minutes.
6. Rub the cut side of the garlic into a bowl, add all the other ingredients, mix well, and serve on a plate, garnish with French mustard or mayonnaise to taste.
The drink paired with this beer was Maou Session IPA, made by a beer maker founded in Madrid, Spain in 1890. Its moderate bitterness goes perfectly with the fried potatoes. It has an alcohol content of 4.5% and an open price.
