Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
510
Calories
22g
Protein
44g
Fat
8g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Gin | not in our table | 0 |
| Vermouth | 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 (6-ounce) salmon fillets
- Salt and pepper
- Chopped fresh parsley, as desired
- 2 tablespoons olive oil (if sautéing)
- Martini Sauce
- 1 tablespoon minced shallot
- 1/4 cup gin
- 1/4 cup dry vermouth
- 1 teaspoon chopped whole juniper berries
- 1 teaspoon dried or brined green peppercorns, optional
- 1/4 cup heavy cream
- 2 teaspoons butter
- 6 pimiento-stuffed queen olives, sliced into rings
- Fresh lemon juice
- Salt and pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes