Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
231
Calories
21g
Protein
13g
Fat
6g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | 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
- 1 pound salmon fillet
- 1 cup fish stock
- 1 cup water
- 1 sprig fresh thyme
- 1 sprig fresh parsley
- 1 tbsp black peppercorns
- ½ cup huckleberries
- 1 lemon , sliced
Directions
1
Preheat oven to 350°F.
2
In a baking dish , combine the fish stock and water. Add the salmon, making sure it is covered by liquid. If more liquid is needed, add equal parts water/fish stock until covered.
3
Add herbs, huckleberries, lemon slices, and peppercorns.
4
Place the in pan in the preheated oven, and bake for 15–18 minutes until salmon is flaky.
5
Serve and enjoy.
Recipe sourced from
wikibooks