Roberto's Restaurant, Friday Harbor, Washington. Faced with only four burners in his restaurant -- no oven or grill -- chef Roberto Carrieri asked himself what an Italian chef might do with a piece of salmon and a saute pan. The answer took inspiration from the classic veal piccata, marrying salmon with lemon, capers, and butter. With this lively salmon dish, serve a rich, opulent pinot gris or chardonnay, such as the King Estate Reserve Oregon Pinot Gris. From The Best Northwest Places Cookbook (Volume 1).
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Serving Size: 1 serving(s) (245g) | ||
Recipe Makes: 4 serving(s) | ||
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Calories: 417 | ||
Calories from Fat: 262 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.1g | 39 % | |
Saturated Fat 15.6g | 78 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 149.5mg | 46 % | |
Sodium 412.1mg | 14 % | |
Potassium 606.7mg | 16 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 2.1g | ||
Protein 34.7g | 50 % | |
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: 417
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