Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
569
Calories
26g
Protein
28g
Fat
52g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 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
- 1 shallot, roughly chopped
- 1 cup tightly packed basil leaves
- 1 garlic clove
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil, plus 2 tablespoons
- 2 tablespoons red wine vinegar
- 4 8-ounce skin-on salmon filets
- Kosher salt and freshly cracked black pepper to taste
- 2 cups of rice, cooked
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes