Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
526
Calories
20g
Protein
41g
Fat
20g
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 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
| Sauce | not in our table | 0 |
| Wasabi | 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
- 3.0 tablespoons mirin (or vermouth)
- 1.0 tablespoon rice vinegar
- 1.0 tablespoon reduced-sodium soy sauce
- 2.0 tablespoons honey
- 1.0 teaspoon finely chopped, peeled ginger root
- 2.0 teaspoons wasabi paste
- nonstick vegetable spray oil
- 2.0 ounce salmon fillets (4 to 6 each)
- olive oil (optional)
- kosher salt (optional)
- fresh cracked pepper (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista