Photo: Caroline Attwood
Salmon, coconut and ginger roulade with lemon butter sauce, served on a bed of spinach
22 ingredients
30 min + 1 hr
Serves 2
openrecipes
This recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.
Estimated Nutrition (whole recipe, rough)
982
Calories
31g
Protein
71g
Fat
63g
Carbs
Counts 16 of 19 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
| Pea Shoots | 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
- 2 x 200g/7oz rectangular salmon
- 2 tbsp creamed coconut
- 2 tbsp grated fresh ginger
- 2 garlic
- 1 fresh chilli
- handful fresh coriander
- ½ lemon
- 2 tbsp water
- 2 tbsp balsamic vinegar
- 1 tsp caster sugar
- 250g/9oz baby spinach
- 1 tbsp olive oil
- 55g/2oz butter
- 1 garlic
- salt and freshly ground black pepper
- 6 asparagus
- ½ lemon
- salt and freshly ground black pepper
- 4 tbsp double cream
- 2 tbsp butter
- 6 cherry tomatoes
- handful fresh pea shoots
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes