Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
509
Calories
22g
Protein
41g
Fat
14g
Carbs
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 |
| Onion | 1 medium (110g) | 44 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 2 tsp. freshly cracked pepper
- 4 salmon fillets, each about 6 oz.
- 2 Tbs. extra-virgin olive oil
- Salt, to taste
- 1 small shallot, minced
- 1⁄2 cup unsalted fish or
- vegetable stock, or canned vegetable broth
- 1 tsp. vegetable demi-glace, plus more as
- needed
- 1⁄4 cup chopped mixed black and green olives
- 1 Tbs. chopped fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes