Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 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
- 2 cups raw cauliflower
- 2 tbsp heavy whipping cream
- 1 each raw egg yolk
- 1 each raw egg white
- ½ tsp cream of tartar
- 1 tbsp chopped fresh parsley
- 1 tbsp raw fresh chives
- 1 tsp table salt
- ½ tsp black pepper
- 12 oz raw salmon filet
- 2 tbsp lemon juice
- 5 tbsp salted butter
- 1 cup chicken broth
Directions
Preheat oven to 350°F.
Boil cauliflower until tender. Drain.
Using a hand mixer, beat cauliflower and cream for 2 – 3 minutes.
Add parsley, chives, egg yolk, salt, and pepper.
Beat with mixer until well blended.
Coat the bottom of an 8x8 inch baking pan with non-stick spray.
Place egg white and cream of tartar in mixing bowl and whip on high speed for 3-4 minutes or until stiff.
Fold egg white mixture into cauliflower.
Cut salmon filet into 2 x 6-ounce pieces and place skin side down into the bake pan.
Sprinkle with lemon juice and add salt and pepper.
Spread cauliflower mixture over the salmon and then pour over the salmon.
Then, pour the ½ cup melted butter and chicken broth over the top.
Bake at 350°F for 30 – 40 minutes or until done.