Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
853
Calories
61g
Protein
37g
Fat
72g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 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 tablespoons olive oil
- 2 stalks celery, cut into 1/2-inch slices
- 8 ounces unpeeled small red potatoes, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1 1/4 teaspoons freshly ground white pepper
- 1 bunch green onions, coarsely chopped, including half of greens
- 1 1/2 cups corn kernels (about 2 ears)
- 4 cups fish or chicken stock
- 1 cup heavy cream
- 2 pounds salmon fillets, skin and pin bones removed, cut into 2-inch pieces
- Grated zest and juice of 1 lemon
- 1/4 cup minced fresh dill
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