Try this Baked Salmon with Creamy Dill Sauce recipe, or contribute your own.
Suggest a better descriptionThis recipe from from the 2/6/98 issue of the Palo Alto Weekly newspaper - It sounds promising. Skin the salmon fillet and remove the pin bones (usually 20-50) with needle-nose pliers. Place the fillet skin side down in a two-inch deep metal baking pan. Squeeze lemon juice onto the fish. Cover the fillet with the lemons, onions, parsley, basil, thyme, oregano, garlic powder and onion powder. Pour the wine and water into the pan. Cover the pan with plastic wrap, then with aluminum foil. Bake at 375-400 degrees for about 30 minutes. Check the fillet with a meat thermometer; when it reaches 130-140 degrees, remove and cool for 15-20 minutes. Remove foil and plastic wrap. Remove the pieces of lemon and onion and drain juices. The salmon should be light pink. To remove from baking pan, tightly cover the pan with fresh plastic wrap and flip the pan onto the plastic wrap. Flip the fillet again from the wrap onto a serving tray. Garnish with Italian parsley, tomato roses or thin lemon slices. Refrigerate for at least one hour. Serve cold with Creamy Dill Sauce. Creamy Dill Sauce: Blend ingredients in food processor until smooth. Posted to EAT-LF Digest by carney@actsw.amat.com (Kelly Carney x40337) on Feb 6, 98
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Serving Size: 1 Serving (2414g) | ||
Recipe Makes: 1 | ||
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Calories: 2992 | ||
Calories from Fat: 1959 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 217.6g | 290 % | |
Saturated Fat 104.4g | 522 % | |
Monounsaturated Fat 56.1g | ||
Polyunsanturated Fat 22.8g | ||
Cholesterol 742.9mg | 229 % | |
Sodium 2086.2mg | 72 % | |
Potassium 3842.8mg | 101 % | |
Total Carbohydrate 106.9g | 31 % | |
Dietary Fiber 16.4g | 66 % | |
Sugars, other 90.5g | ||
Protein 130.1g | 186 % | |
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: 2992
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