Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
891
Calories
58g
Protein
42g
Fat
62g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 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
- 3/4 cup plus 2 Tbs. reduced-sodium
- chicken stock
- 2 Tbs. fresh lemon juice
- 1/2 cup medium-grain or long-grain white rice
- 2 Tbs. unsalted butter
- 1 leek, white portion only, coarsely chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh chives
- 1 Tbs. chopped fresh tarragon
- Grated zest of 1 lemon
- Kosher salt and freshly ground pepper, to taste
- 1 center-cut piece salmon of uniform thickness,
- about 3 lb.
- Kosher salt and freshly ground pepper, to taste
- Extra-virgin olive oil for coating salmon
- 1 large yellow onion
- 1 large lemon
- 3 or 4 fresh tarragon sprigs
- 1/2 cup dry white wine
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