Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
554
Calories
23g
Protein
39g
Fat
30g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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 cup Pinot Noir
- 1 small shallot, minced
- 2 1/4 cups blackberries, roughly chopped
- 2 Tbs. veal demi-glace
- 8 Tbs. (1 stick) unsalted butter, cut into 16
- cubes
- 1/4 tsp. salt, plus more, to taste
- 2 tsp. sugar
- 4 salmon fillets, each 8 oz., skin intact
- 1/4 cup olive oil
- Freshly ground pepper, to taste
- Chopped fresh flat-leaf parsley for garnish
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