Cooking salmon using a sous-vide machine produces the most buttery, flavorful fish imaginable. In this recipe, the fish is slathered with herbs before cooking, then topped with a caper-studded vinaigrette. You have two choices for preparing the salmon: One is to slightly undercook the fish, then sear it on a grill or under the broiler to crisp up the skin. The second is to cook it in the sous-vide machine until it’s perfectly done, and serve it while soft and satiny all the way through. Featured in: For No Sweat Summer Cooking, Do It Sous Vide.
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Serving Size: 1 recipe (302g) | ||
Recipe Makes: 1 | ||
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Calories: 1714 | ||
Calories from Fat: 1706 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 189.5g | 253 % | |
Saturated Fat 26.3g | 132 % | |
Monounsaturated Fat 138g | ||
Polyunsanturated Fat 19.9g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 1175.9mg | 41 % | |
Potassium 217.2mg | 6 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 10.4g | ||
Protein 1.2g | 2 % | |
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: 1714
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