Try this Salmon with Wild Rice recipe, or contribute your own.
Suggest a better descriptionPrepare the rice:
Rinse in a strainer under cold water. Combine rice, broth, zest, juice, salt, and butter in a pan. Cover and cook on high 30 to 45 min. Stir in the pecans, scallions, cranberries and parsley.
Prepare the salmon:
Heat 2 c orange juice and anise to boiling and continue to cook until reduced to 1-1/2 c. Remove anise. Blend in a blender: orange juice, salt, oil, garlic, and cumin. Pour half of the mixture into a resealable plastic bag and place salmon in the bag. Squeeze out the air in the bag. Seal and marinate for 30 min. Sear the salmon for 3 min, then turn over, reduce heat to medium and cook for 3-4 min. Serve with rice and pour the remaining orange juice mixture over the salmon.
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Serving Size: 1 Serving (514g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 820 | ||
Calories from Fat: 395 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.9g | 59 % | |
Saturated Fat 19g | 95 % | |
Monounsaturated Fat 14.5g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 96.1mg | 30 % | |
Sodium 1634.7mg | 56 % | |
Potassium 1092.8mg | 29 % | |
Total Carbohydrate 84.2g | 25 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 75.2g | ||
Protein 27.5g | 39 % | |
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: 820
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