Salmon Meunière
鮭のムニエル · Sake no Meunière
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Meunière is a French way of cooking fish - dusted in flour, cooked until golden and finished with butter - and it has long been a familiar dish on Japanese school lunch menus. In preschool kitchens we bake the salmon on a tray in the oven instead of pan-frying, which keeps the fillets tender, uses less oil and lets us cook a whole batch at once without any fuss. The seasoning is kept gentle, just salt and pepper, and the melted butter drizzled over at the end gives the fish a rich aroma that even children who are unsure about fish tend to love.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 67.5 gsalmon fillet (skinless, boneless)
- 3 gflour
Seasonings
- 0.3 gsalt
- to tastepepper
- 1.5 gvegetable oil
- 2 gunsalted butter
Directions
Video is in Japanese and may show a different version of this dish (other ingredients or steps). Follow the ingredients and steps on this page, especially when cooking for allergies.
- 1
Season the salmon with salt and pepper.
- 2
Brush a baking tray with oil. Coat the seasoned salmon in flour, arrange the fillets on the tray, and bake in a toaster oven (or an oven preheated to 200°C / 400°F) for about 15 minutes.
- 3
Drizzle the melted butter over the baked fish to give it a rich, buttery aroma.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 123 kcal | 246 kcal | 123 kcal |
| Protein | 15.5 g | 30.9 g | 15.5 g |
| Fat | 6.1 g | 12.3 g | 6.1 g |
| Carbohydrates | 1.7 g | 3.3 g | 1.7 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 9 mg | 18 mg | 9 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 123 kcal | 15.5 g | 6.1 g | 1.7 g | 0.3 g | 9 mg | 0.3 mg |
| 1 adult serving | 246 kcal | 30.9 g | 12.3 g | 3.3 g | 0.6 g | 18 mg | 0.6 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
