Try this Poached Salmon Fillets with Dill Creme Fraiche recipe, or contribute your own.
Suggest a better descriptionFor Sauce: Place cornichons, dill and juice in small bowl and stir to blend. Add creme fraiche and stir gently just until combined; do not overmix or sauce will thin out. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill.) For Salmon: Combine first 5 ingredients in large, deep skillet; bring to simmer over medium heat. Simmer 5 minutes. Reduce heat to medium-low. Add half of salmon, cover and simmer until just cooked through, about 7 minutes. Transfer to platter. Repeat with remaining salmon. Cover salmon; chill until cold. (Can be made 1 day ahead. Keep chilled.) Line platter with lettuce. Top with salmon. Garnish with lemon slices and dill sprigs. Serve with sauce. Serves 8. Bon Appetit May 1994
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Serving Size: 1 Serving (1608g) | ||
Recipe Makes: 1 servings | ||
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Calories: 783 | ||
Calories from Fat: 299 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.2g | 44 % | |
Saturated Fat 19g | 95 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 94.4mg | 29 % | |
Sodium 159mg | 5 % | |
Potassium 2284.1mg | 60 % | |
Total Carbohydrate 130.9g | 39 % | |
Dietary Fiber 48.8g | 195 % | |
Sugars, other 82.1g | ||
Protein 22.7g | 32 % | |
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: 783
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