RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	370.8592
Energy (kCal)	1979.9957
Carbohydrates (g)	20.6133
Total fats (g)	38.8695
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5380
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.9429
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	3.0474
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.2176
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.8533
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.6680
Proline (g)	0.4878
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1510
Adjusted Protein (g)	0.0000
Cystine (g)	0.2160
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	305.4633
Copper, Cu (mg)	5.5588
Maltose (g)	0.0000
Zinc, Zn (mg)	21.2695
Total lipid (fat) (g)	38.8695
Vitamin K (phylloquinone) (g)	1.8133
Cholesterol (mg)	906.6687
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0014
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	8.1840
Folate, total (g)	334.7535
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1858.4362
Energy (kcal)	1979.9957
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3617
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3622
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.4171
Sugars, total (g)	0.4395
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	8.4582
Lutein + zeaxanthin (g)	2.5304
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.5984
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6709
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	438.2552
Fatty acids, total saturated 16:0 (g)	4.2481
Carbohydrate, by difference (g)	20.6133
Vitamin D (IU)	0.0000
Fructose (g)	0.1678
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.9918
Tyrosine (g)	0.4476
Potassium, K (mg)	4516.1071
Fatty acids, total saturated 12:0 (g)	0.0009
Vitamin A, RAE (g)	546.0213
Serine (g)	0.5826
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6106
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.1093
Histidine (g)	0.3355
Isoleucine (g)	0.5102
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	23.7031
Water (g)	1441.8204
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.2187
Sodium, Na (mg)	1278.9862
Iron, Fe (mg)	27.9959
Energy (kJ)	8277.3809
Ash (g)	25.2355
Caffeine (mg)	0.0000
Glycine (g)	0.7320
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	13.0574
Fatty acids, total polyunsaturated (g)	15.7780
Vitamin E (alpha-tocopherol) (mg)	9.0929
Sucrose (g)	0.0656
Vitamin B-6 (mg)	2.2907
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.4111
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4406
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	2.9780
Folate, food (g)	334.7535
Fatty acids, total saturated 20:1 (g)	0.0402
Fatty acids, total monounsaturated (g)	13.0941
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1179.5596
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	6.3913
Vitamin B-12 (g)	18.1334
Calcium, Ca (mg)	2493.2834
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.5586
Glutamic acid (g)	2.3832
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0221
Vitamin E, added (mg)	0.0000
Retinol (g)	544.0012
Leucine (g)	0.8794
Folate, DFE (g)	334.7535
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	7.0802
Tryptophan (g)	0.2340
Threonine (g)	0.4814
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	0.9977
Protein (g)	370.8592
Cryptoxanthin, beta (g)	1.0517
Fatty acids, total saturated 18:1 undifferentiated (g)	12.6805
Betaine (mg)	0.0000
Phosphorus, P (mg)	3735.0627
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> Scottish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a small bowl, add butter, lemon rind and juice, chopped dill and seasoning and stir together with a fork until well blended. Place this herb butter on a piece of greaseproof paper and roll up, smoothing into a sausage shape. Twist the ends tightly; wrap in clear film and place in freezer for 20 minutes until firm. | 2. Preheat oven to 190°C/375°F/Gas 5. Prepare four squares of foil large enough to wrap salmon steaks in by greasing lightly. Place a salmon steak in the center of each one. | 3. Remove herb butter from freezer and allow to sit for a few minutes. With a sharp knife, slice butter into 8 rounds. Top each salmon steak with 2 rounds. Top the butter with a halved lemon slice and a sprig of dill. | 4. Lift up foil and crinkle edges together to seal. Place these packets on a baking sheet and bake for about 20 minutes. | 5. Remove from oven, open packets and slide the contents on to warmed plates along with the juices. | 6. Serve hot, with new potatoes and a crisp green salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons	softened	342.0	15.714	10.686	28.8
lemon	1/2		grated rind	0.6404	0.2058	0.0243	0.0066
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
dill	1	tablespoon	chopped	20.13	3.6412	1.0547	0.9596
butter				342.0	15.714	10.686	28.8
salmon steak	4			1613.8703	0.0	359.0408	9.0667
lemon	2		sliced halved	0.6404	0.2058	0.0243	0.0066
dill sprig	4			1613.8703	0.0	359.0408	9.0667
salt				-	-	-	-
black pepper			ground	-	-	-	-
new potato	16		boiled	1613.8703	0.0	359.0408	9.0667
green salad				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Scottish Salmon With Herb Butter