Try this Potlach Salmon with Juniper Berries recipe, or contribute your own.
Suggest a better descriptionsource: Virtual Vinyards! Food and Wine Paring PROCEEDURE Mix the sugar, salt, juniper berries pepper and orange zest (if using) and rub over both sides of the fillets. Cover and refrigerate for at least 4 hours, or up to 12 hours. Heat the grill or broiler Bring the fish to room temperature . Brush the fish filletswith olive oil. Grill or broil until just xcooked through - 2 - 3 minutes on each side. Garnish with lemon or orange wedge. Wine Recommended: ~l994 Mount Eden Vinyards "MacGregor Vinyard" Chardonnay, or 1994 Merryvale Napa Valley "Starmont" Chardonnay Posted to JEWISH-FOOD digest V96 #111 From: alotzkar@direct.ca (Al) Date: Thu, 26 Dec 1996 11:31:07 -0800
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 147 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1744.3mg | 60 % | |
Potassium 7.6mg | 0 % | |
Total Carbohydrate 38g | 11 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 37.8g | ||
Protein 0.1g | 0 % | |
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: 147
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