次のページで日本語で説明しています(*˘︶˘♡)｡.:*☆
Salmon no mayonnaise yaki（サーモンのマヨネーズ焼き）
What kind of dish is Salmon no mayonnaise yaki??
I squeezed mayonnaise on top of the Coho salmon and then grilled it in the oven until it was fragrant.
Although it is very simple, this recipe is loved by both children and adults. You can also make it delicious with mackerel, yellowtail, flounder, etc.
I also recommend mixing a little miso with mayonnaise or adding cheese.
No special materials required. If you have fish and mayonnaise, give it a try.
What kind of food is mayonnaise??
The birthplace of mayonnaise is said to be Spain. It spread from Spain to France and all over the world. Kewpie Co., Ltd. first began manufacturing and selling mayonnaise in Japan in 1925.
Mayonnaise overseas uses whole eggs and is often packaged in bottles. On the other hand, Japanese mayonnaise uses egg yolk and is mostly sold in soft bottles.
The founder of Kewpie wanted to improve the physique of Japanese people and developed a highly nutritious mayonnaise that used twice as much egg yolk as imported products at the time. Therefore, mayonnaise made with egg yolk became popular in Japan.
The three basic ingredients for mayonnaise are eggs, vegetable oil, and vinegar. This also includes seasonings and spices. The raw materials that can be used in Japanese mayonnaise are strictly determined by food labeling standards, and colorants, preservatives, thickeners, etc. cannot be used at all.
The vinegar and salt contained in mayonnaise not only determine the taste and flavor, but also have the ability to suppress the growth of bacteria. Thanks to this power, mayonnaise does not require preservatives.
The vinegar used to make mayonnaise is uniquely blended between companies, including grain vinegar, rice vinegar, apple vinegar, and grape vinegar.
The oils commonly used are rapeseed oil, corn oil, and soybean oil. In recent years, oils with high health benefits such as flaxseed oil, perilla oil, and olive oil have been used in some products.
About calories and cholesterol in mayonnaise
Mayonnaise is very delicious, but you may be concerned about its calorie and cholesterol content. One tablespoon of mayonnaise is 15g and contains 100kcal and 21mg of cholesterol, while one tablespoon of low-calorie mayonnaise is 45kcal and contains 8.7mg of cholesterol.
Low-calorie mayonnaise reduces calories by reducing fat and oil and increasing water content. Normally, lipids and water would separate like in dressings, but this has become possible by using the emulsion manufacturing method.
Cholesterol is a type of lipid and is an essential nutrient for human life. A deficiency can cause blood vessels to rupture easily and weaken the immune system.
Humans ingest 100 to 400 mg of cholesterol from food and produce 1000 to 1500 mg of cholesterol in their bodies each day. The average daily intake of Japanese people is said to be around 300mg.
It is recommended that people with arteriosclerotic diseases consume less than 200 mg per day. By the way, one egg contains 185mg of cholesterol.
NUTRITION FACTS
346 kcal Protein 21.8g Fat29.3g Carb 1.1g Salt Equivalent 1.1g
INGREDIENTS (3SERVINGS)
- coho salmon 330g(3slices)
- salt 2g
- mayonnaise 60g
Low calorie mayonnaise dissolves easily, so please use regular mayonnaise.
Check out this article about salmon. 👉 Steamed salmon with miso (Chanchan yaki)
COOKING INSTRUCTIONS
➀ Rub salt onto the salmon and let it sit for 10 minutes.
② Top with mayonnaise and grill for 20 minutes in the middle rack of an oven preheated to 230 degrees.
コメント