Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
539
Calories
26g
Protein
28g
Fat
51g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange Juice | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Beet | 1/2 cup (85g) | 35 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Radicchio | not in our table | 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
- 2 Tbs. fresh orange juice
- 1 Tbs. fresh lemon juice
- 1 Tbs. Dijon mustard
- 1 tsp. orange zest
- 3 Tbs. olive oil, plus more for brushing
- 3 Tbs. chopped mixed fresh herbs, such as
- parsley, tarragon and chives
- Salt and freshly ground pepper, to taste
- 1 lb. salmon fillet, pin bones removed, cut into
- 8 strips each 1⁄2 inch wide
- 6 cups mixed winter greens, such as radicchio
- and frisée
- 1 bunch fresh chives, cut into 2-inch lengths
- Leaves from 1⁄2 bunch fresh tarragon
- 1 fennel bulb, cut into paper-thin slices on
- a mandoline, soaked in ice water 15 minutes
- and drained
- 2 large beets, roasted, peeled and julienned on
- a mandoline
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