Photo: Caroline Attwood
Grilled Salmon with Lemon-and-Thyme-Scented Salsa Veracruzana
18 ingredients
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Estimated Nutrition (whole recipe, rough)
431
Calories
24g
Protein
28g
Fat
25g
Carbs
Counts 11 of 12 ingredients — the other 1 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 |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon Thyme | juice of 1 lemon (48ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1/4 cup extra-virgin olive oil, plus more for
- oiling the salmon
- 1 medium white onion, thinly sliced
- 4 garlic cloves, finely chopped
- 3 lb. ripe tomatoes, cored and chopped into
- 1/2-inch pieces (about 7 cups)
- 2 Tbs. chopped fresh thyme or lemon thyme,
- plus a few sprigs for garnish
- 2 tsp. finely chopped lemon zest
- 1 cup roughly sliced pitted green olives,
- preferably manzanillo
- 1/4 cup capers, drained and rinsed
- 3 store-bought or homemade pickled jalapeño
- chilies, stemmed, seeded and thinly sliced
- 1 cup water
- Salt, to taste
- 6 salmon fillets or steaks, each 7 to 8 oz. and
- about 1 inch thick
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