Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
323
Calories
23g
Protein
13g
Fat
22g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 8 salmon fillets (approximately 6 ounces each)
- 1 carrot sliced
- 1 small white onion sliced
- 1 stalk celery sliced
- 2 slices lemon
- Several sprigs of parsley
- 6 bay leaves
- Salt to taste
- 1 cup dry white wine
- Juice of one lemon
Directions
1
Cut the salmon filets into individual portions.
2
Place in a large skillet the carrot, onion, sliced celery, lemon, parsley and bay leaves.
3
Add the fish, cold water to cover, salt to taste, the wine and the lemon juice. Bring the water to a boil, uncovered.
4
Adjust heat to simmer and let fish cook for 5 minutes.
5
Turn off the heat and leave fish undisturbed for 10 minutes.
6
Then remove it carefully to a serving platter; the salmon will be perfectly done.
Recipe sourced from
fandom