Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
630
Calories
31g
Protein
20g
Fat
83g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Porcini | not in our table | 0 |
| Caviar | 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
- =
- 150 g fresh salmon, sliced
- 60 g arborio rice
- 25 ml heavy cream
- 20 g sauted porcini mushrooms
- 10 g cucumbers, julienned
- 10 g orange wedges
- 5 g shallots
- 50 ml black caviar
- salt and pepper
- salsa, as required has to be spooned over the rice
- =
Directions
1
Place the rice in the center.
2
Arrange the pan fried salmon slice on top of the risotto.
3
Spoon the salsa between the fish slice.
4
Spread Caviar around the fish and serve.
Recipe sourced from
fandom