Salmon Momijiyaki (Baked Salmon with Carrot Mayo)
鮭のもみじ焼き · Sake no Momijiyaki
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Momijiyaki takes its name from momiji, the Japanese maple whose leaves turn a glowing orange-red in autumn. Here, a topping of soft mashed carrot blended with mayonnaise and a little soy sauce is spooned over salmon and baked until it takes on that warm maple color. The topping is creamy and gently sweet, so even children who are wary of fish tend to tuck in happily, and the carrot slips in without any fuss. It is a lovely dish for the fall lunch menu, when we like to bring a touch of the season to the plate.
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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
- 2.1 gflour
- 10.8 gcarrot
Seasonings
- 0.2 gsalt
- 1.5 gvegetable oil
- 4.1 gegg-free mayonnaise (Mayodore)A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
- 0.5 gsoy sauce
About the Japanese ingredients in this recipe
- egg-free mayonnaise (Mayodore) (マヨドレ)
- A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
Directions
- 1
Sprinkle the salmon with salt to season it.
- 2
Boil the carrot and mash it into a paste. Mix in the mayonnaise (egg-free mayonnaise / Mayodore) and soy sauce.
- 3
Line a baking sheet with parchment paper and brush it with oil. Dust the salmon from step 1 with flour, arrange it on the sheet, and bake in a 200°C (390°F) oven for about 10 minutes.
- 4
Partway through, take the salmon out, spoon the carrot mixture from step 2 on top, and bake for about 5 more minutes.
Tips for Best Results
- Boil the carrot until very soft and mash it smooth so it blends well with the mayonnaise and gives a pretty maple-leaf color.
- Because the salmon is taken out partway through before the carrot topping goes on, the topping is less likely to scorch.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 133.5 kcal | 267 kcal | 133.5 kcal |
| Protein | 15.5 g | 30.9 g | 15.5 g |
| Fat | 6.9 g | 13.8 g | 6.9 g |
| Carbohydrates | 3 g | 6 g | 3 g |
| Fiber | 0.3 g | 0.6 g | 0.3 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 10.5 mg | 21 mg | 10.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 292.5 mg | 585 mg | 292.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 133.5 kcal | 15.5 g | 6.9 g | 3 g | 0.3 g | 0.3 g | 10.5 mg | 0.3 mg | 292.5 mg |
| 1 adult serving | 267 kcal | 30.9 g | 13.8 g | 6 g | 0.6 g | 0.6 g | 21 mg | 0.6 mg | 585 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.
