Try this Salmon & Chestnut butter sauce -BA recipe, or contribute your own.
Suggest a better descriptionIn medium pot combine rice wth 1 1/2 c water. Add salt. Cook 12-14 minutes.
In large pan with olive oil over medium heat cook spinach. Remove and chop.
Cook n same pan. Add oil, cook carrots for 5 min. Season with salt and pepper. Add scallions. Cook 2 min. Add spinach, and carrots to rice. Keep warm.
In same pan with olive oil over medium heat, pat dry salmon. Place skin side down in pan. Season with salt and pepper. Cook 5 minutes. Flip. Add butter and baste for another 2-3 min. Remove salmon. Add chestnuts to pan wth verjus. Deglaze for about 1 min. Stirring constantly. Plate
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Serving Size: 1 Serving (176g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 594 | ||
Calories from Fat: 430 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.8g | 64 % | |
Saturated Fat 30.1g | 150 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 126.3mg | 39 % | |
Sodium 55.7mg | 2 % | |
Potassium 336mg | 9 % | |
Total Carbohydrate 38.2g | 11 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 35.4g | ||
Protein 4.8g | 7 % | |
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: 594
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