Fiche Recette Japonaise Saumon et Kimchi

A modern Japanese recipe card layout for a plated meal, formatted as a square magazine or cookbook page. Warm natural daylight food photography on a soft beige stone tabletop with subtle shadows. Composition & Layout: 1:1 square format. The top third features a large Japanese headline: "[焼きシャケ×キムチねぎプレート]" in an elegant Japanese serif font, separated by a thin horizontal rule from the subtitle: "[鮭のうまみ × キムチの辛み × ねぎの香り。目玉焼きと雑穀ごはんで満足ワンプレート]". The middle section shows two matching round gray-beige ceramic plates: a prominent, highly detailed main plate in the lower-left foreground angled slightly from above, and a smaller plate softly receding in the upper-right. The bottom quarter contains three clean editorial columns with crisp dark brown text and brown label headers: 「材料（2人分）」 on the left, 「作り方」 in the center, and a boxed "POINT" section on the right. Food Details: Each plate holds exactly four components: a grilled salmon fillet with crisp browned skin garnished with sliced scallions and toasted white sesame seeds, a sunny-side-up fried egg with a runny orange yolk, vibrant red kimchi, and a scoop of purple multigrain rice. Recipe Content: - Ingredients (left, 8 bullet points): salmon 2 fillets, multigrain rice 2 bowls, eggs 2, kimchi 80–100 g, chopped green onion as needed, white sesame as needed, sesame oil 1 tsp, salt a little, soy sauce optional. - Steps (center, 4 numbered circles): 1. Lightly salt and brown salmon in a pan or grill. 2. Fry eggs in the same pan. 3. Plate rice, salmon, kimchi, and egg. 4. Garnish salmon with scallion and sesame, drizzle kimchi with sesame oil. - POINT panel (right, 3 checkmarks): do not cook kimchi; add green onion last for fresh aroma; season lightly as salted salmon is savory. Props: Folded cream linen in the upper-left, delicate green sprigs framing top-left, and black chopsticks on a ceramic rest in the lower-right. Constraints: Clean editorial typography, no hands, no people, exactly two plates, no watermarks.