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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start by preparing the mayonnaise. Put the egg yolk in a bowl and add the mustard, salt and pepper to taste, and vinegar. Beat with a whisk until blended. Add the oil while whisking continuously. Add in scallion and ketchup. Cover and refrigerate until serving time. | 2. Cut the salmon into 4 equal pieces. Set up a work station. Put flour in small dish or bowl; beat egg in a small dish or bowl; place bread crumbs in a small dish or bowl. | 3. Dredge salmon in flour, dip in egg, then coat with bread crumbs. Repeat with other salmon pieces. | 4. Heat oil to a medium high temperature. Cook the salmon pieces 2 to 3 minutes. Do not overcook, or fish will be dry. Drain on paper towels. | 5. Serve with lettuce greens, scallion mayonnaise, lemon wedges, and pickled ginger. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon fillet	1	lb		643.7348	0.0	89.9415	28.7414
egg	1			71.5	0.36	6.28	4.755
water	3	tablespoons		0.0	0.0	0.0	0.0
salt black pepper			ground	-	-	-	-
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
breadcrumb	2	cups		-	-	-	-
			fat	-	-	-	-
lemon				-	-	-	-
ginger			pickled	-	-	-	-
lettuce green				-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
dijon mustard	2	teaspoons		-	-	-	-
salt black pepper			ground	-	-	-	-
vinegar	1	teaspoon		1.05	0.0465	0.0	0.0
vegetable oil	3/4	cup		1409.37	0.0	0.0	163.5
scallion	1/4	cup	chopped	8.0	1.835	0.4575	0.0475
tomato ketchup	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.