Salmon Meuniere with Tartar Sauce

鮭のムニエルタルタルソース（sake no meuniere tartar sauce)

Coho salmon is coated with flour and baked in butter.

Meuniere is a classic fish dish. The basic recipe for Meuniere, with delicious fish covered in buttery richness and aroma.

I also grilled onions and asparagus as a garnish. And meuniere is served with lemon, which is indispensable.

Coho salmon, which is often used in Japan, is fatty and has a soft and juicy taste. You can get it at any supermarket.

There are several types of salmon sold in Japan. Click here for information on types of salmon.👉　Steamed salmon with miso (Chanchan yaki)　

This tartar sauce is very simple. We also recommend mixing in pickled cucumbers and pickled Japanese leek bulbs.

Here’s a pickle recipe I recommend.　👉　　Homemade Refrigerator Pickles

NUTRITION FACTS

372kcal Protein 30.5g Fat 26.4g Carb 4.5g Sat Equivalent 1.0g

INGREDIENTS (4SERVINGS)

Thickly sliced salted coho salmon 580g
pepper moderato amount
wheat flour （cooking flour) 10g
butter 20g
sake 20g
☆egg
☆onion 70g
☆parsley 2g
☆vinegar 3g
☆half-calorie mayonnaise 60g
☆herb salt 1g

COOKING INSTRUCTIONS

① Rub the pepper into the salmon. If it is not salted, rub 3g of salt together.

② Sprinkle the surface of the salmon with flour.

It is recommended to use non-sticky “cooking flower”.

③ Melt the butter in a hot pan.

④ Grill the side that will be on top when the salmon is served on a plate.

⑤ After 5 minutes, turn the salmon upside down and add sake.

⑥ Cover and steam for 3 minutes.

⑦ Boil the eggs for 12 minutes and mash them roughly.

Take the eggs out of the refrigerator and immediately boil them in boiling water. The shell can be easily peeled off.

⑧ Chop the onion.

⑨ Put the onion in a heat-resistant plate, wrap it loosely, and heat it in the microwave for 1 minute.

⑩ When the onion cools down, squeeze out the water.

⑪ After washing the parsley, shake it to remove the moisture. Do not squeeze.

⑫ Finely chop the parsley with kitchen scissors.

⑬ Mix eggs, onions, parsley, vinegar, mayonnaise and herb salt and put them on the salmon.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊