Try this Spice-Rubbed Salmon recipe, or contribute your own.
Suggest a better descriptionSeason the fillets on both sides with salt and pepper. Grind fennel seeds coarsely and mix them with the rosemary and orange zest. Press this mixture into non-skin side of each fillet. Let sit, refrigerated and covered, for up to 24 h. When ready to cook, preheat oven to 450ยบ. Preheat a large nonstick skillet over medium-high heat for 3-4 min. Add oil or butter, and when it shimmers, place fillets, coated side down, in pan. Cook about 1 min, or until spice mixture forms a nicely browned crust. Turn fillets and cook about a minute more, then transfer to over. Cook about 4 min for rare salmon, 5-6 min for medium-rare, and 8 min for well done.
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Serving Size: 1 Serving (205g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 452 | ||
Calories from Fat: 275 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.5g | 41 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 108.9mg | 34 % | |
Sodium 157.1mg | 5 % | |
Potassium 750mg | 20 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 0.4g | ||
Protein 40.7g | 58 % | |
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: 452
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