Photo: Caroline Attwood
Glenn's Blowing Rock Salmon
8 ingredients
20 min + 30 min
4 servings
openrecipes
"After eating this at a restaurant in Blowing Rock, North Carolina, I was surprised that the chef was willing to give me the recipe. My favorite way of preparing salmon. A suitable meal for special company. Excellent with Pinot Grigio - our favorite is Ecco Domani®. We usually serve it with baked rice with pine nuts."
Estimated Nutrition (whole recipe, rough)
541
Calories
45g
Protein
35g
Fat
11g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Gouda | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 (6 ounce) thick salmon fillets
- 1 (6 ounce) can lump crabmeat, divided
- 4 slices smoked Gouda cheese
- 1/4 cup butter, melted
- 2 lemons, juiced - divided
- 1 (8 ounce) carton sour cream
- 1 tablespoon finely chopped fresh dill
- 1 (2 ounce) jar capers in brine, drained
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes