Photo: Caroline Attwood
Scottish Wild Salmon Steaks in Avocado and Fennel Sauce
10 ingredients
2 steps
fandom
Estimated Nutrition (whole recipe, rough)
648
Calories
25g
Protein
53g
Fat
25g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Whisky | 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
- =
- 4 Scottish wild salmon steaks
- 1 Tbsp butter
- ½ Pint fresh cream
- ½ California Avocado
- 1 Tbsp chopped fennel finely chopped
- 4 Tbsp Grouse Whisky
- Salt and cayenne pepper
- 1 Lemon quartered
- =
Directions
1
Lay the salmon steaks in a thickly buttered shallow fireproof dish.
2
Blend the flesh of California Avocado with the cream,whisky,salt,cayenne pepper until it is a smooth creamy mixture then stir in the chopped fennel and pour the mixture over the salmon steaks,cover with foil and bake in oven 190C or gas mark 5 for 35 minutes.Serve with quartered lemons.
Recipe sourced from
fandom