Michael and his wife, Anna, are the authors of The Inn On The Twenty Cookbook. Michael keeps the menu vibrant by combining his international cooking team experience in Europe and the US with a focus on fresh, local products.
Season salmon fillet with salt and pepper. Preheat large non-stick skillet and coat with vegetable oil. Place salmon flesh side down and fry for 1 minute to golden brown. Turn fillets over, reduce to medium heat and fry 5 to 8 minutes more for medium doneness. During final minutes of cooking, drizzle with mixture of wine, lemon juice, honey and grainy mustard.
A great salmon dinner. I didn't have grainy mustard so I used Dijon; worked great. Wife and I both loved it.
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 211 | ||
Calories from Fat: 107 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 46.2mg | 14 % | |
Sodium 135.7mg | 5 % | |
Potassium 333.2mg | 9 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.2g | ||
Protein 17.5g | 25 % | |
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: 211
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