Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
459
Calories
38g
Protein
28g
Fat
14g
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 |
|---|---|---|
| Sockeye Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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
- 1 teaspoon finely chopped fresh dill, plus more, coarsely chopped, for garnish
- 1 teaspoon finely chopped fresh mint, plus more, coarsely chopped, for garnish
- Zest and juice of 1 lemon
- 1 teaspoon ras el hanout spice blend
- 1 teaspoon extra-virgin olive oil
- 1/2 English cucumber, peeled, seeded, and diced
- 1/2 cup plain Greek yogurt
- 1/2 pound fresh sockeye salmon fillet, thinly sliced
- sea salt
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