Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
692
Calories
36g
Protein
34g
Fat
62g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Beet | 1/2 cup (85g) | 35 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Wasabi | not in our table | 0 |
| Water | 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
- 3/4 cup/100 g wild rice
- 1 large beet
- 1 pomegranate
- 1 tablespoon olive oil
- A small handful of chopped fresh mint
- Salt and pepper
- 2 tablespoons mayonnaise
- 1/2 teaspoon ground cumin
- 1 teaspoon wasabi paste or powder mixed to a paste with water
- 2 salmon fillets, about 6 ounces/175 g each
- Salt and pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes