Try this Smoked Salmon on Fennel Slaw with Capers recipe, or contribute your own.
Suggest a better descriptionTrim stems from fennel and reserve. Cut bulb into long thin strips. Bring large pot of salted water to boil, add fennel and cook 1 minute. Immediately drain and transfer to bowl. Add olive oil, lemon juice, pinch salt and pepper to taste. Toss well to combine. (Can be made a day ahead to this point and refrigerated. Before using, toss slaw and check seasoning.) Few hours before serving, mound fennel slaw on 6 salad plates, dividing evenly. Arrange salmon over fennel, dividing evenly. Spoon rounded teaspoon sour cream in center of each. Garnish salmon with snipped fennel greens and lemon wedges. Scatter 1 teaspoon capers over each serving. Can be refrigerated, covered, 3 to 4 hours. To serve, let rest at room temperature 20 minutes. Yields 6 servings. Each serving: 145 calories; 1,555 mg sodium; 13 mg cholesterol; 9 grams fat; 4 grams carbohydrates; 11 grams protein; 0 fiber Recipe Source: Los Angeles Times - 11-04-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 6 servings | ||
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Calories: 253 | ||
Calories from Fat: 252 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28g | 37 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 5mg | 0 % | |
Potassium 25.3mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.1g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 253
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