Photo: Caroline Attwood
Herb-Grilled Salmon with Fresh Tomato-Orange Chutney
24 ingredients
Serves 6
openrecipes
Estimated Nutrition (whole recipe, rough)
924
Calories
33g
Protein
29g
Fat
145g
Carbs
Counts 18 of 20 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Cherry | 1 cup (138g) | 87 |
| Orange | 1 medium (131g) | 62 |
| Red Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Safflower | not in our table | 0 |
| Seed | 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
- Safflower oil or canola oil, for oiling the grill
- 1 russet potato, halved, for rubbing on the grill
- One 3-pound boneless salmon fillet, skin on, scales removed (Note: One side of an averagesized salmon is about 3 pounds)
- Juice of 1 orange
- 2 tablespoons olive oil
- 6 fresh basil leaves
- 3 or 4 sprigs fresh dill
- Salt and freshly ground black pepper to taste
- 2 cups Fresh Tomato-Orange Chutney (recipe follows)
- Fresh herb leaves, for garnish
- 1/2 pint yellow pear tomatoes or cherry tomatoes, cut in half
- 1/2 pint red grape tomatoes or cherry tomatoes, cut in half
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 large navel oranges
- 4 scallions, trimmed and minced
- 2 tablespoons peeled, grated fresh ginger
- Grated zest and juice of 1 lemon
- 1 jalapeño, seeded and minced
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fennel seeds
- 1 teaspoon cracked mixed peppercorns
- 5 or 6 fresh basil leaves, cut into very thin strips (chiffonade)
- Salt and freshly ground black pepper to taste
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