Photo: Caroline Attwood
Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette
11 ingredients
Serves 6
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Estimated Nutrition (whole recipe, rough)
878
Calories
35g
Protein
28g
Fat
113g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| 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 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
| Endive | 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
- Ten 1-inch-thick slices of French or Italian bread (3 inches in diameter)
- 3 tablespoons olive oil
- Salt and pepper to taste
- Salmon skin (from a 2-pound salmon fillet) (We advise you make this dish only if you have plans for the rest of the salmon fillet!)
- Half cup plus half tablespoon hazelnut oil
- 5 shallots, sliced thin crosswise
- 2 teaspoons lemon juice
- 3 tablespoons sherry vinegar
- 2 tablespoons grated fresh ginger
- 2 garlic cloves
- 12 cups frisee (curly endive), torn into pieces, washed thoroughly, and spun dry
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