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Spa Cuisine - Poached Salmon Stir-Fry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.5536
Energy (kCal)1449.9307
Carbohydrates (g)303.1143
Total fats (g)17.0875
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In small saucepan, stir bouillon cube into water; add lemon slices, fines herbs, peppercorns, and star anise; bring to a boil; reduce heat to a simmer. | 2. Season the salmon lightly with salt and poach the fillet in the vegetable stock for approximately seven minutes. | 3. Pour the sesame oil into a hot pan and quickly fry the pak choi, peppers, onion, mange tout and chili. | 4. Add the bean sprouts and the soy sauce to the pan and mix thoroughly. | 5. Place contents of the pan in the centre of a warm plate and top with the poached salmon. | 6. Drizzle any excess dressing around and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salmon fillet 1 skinless - - - -
    vegetable bouillon cube 1/2 25.2167 0.0 5.61 0.1417
    water 1 cup 0.0 0.0 0.0 0.0
    lemon 3 -4 slices - - - -
    fine herbes 1 bunch 25.2167 0.0 5.61 0.1417
    peppercorn 5 -6 0.0 0.0 0.0 0.0
    star anise 25.2167 0.0 5.61 0.1417
    pak choi 1 shredded 25.2167 0.0 5.61 0.1417
    red pepper 1/4 sliced 0.3125 0.0688 0.0146 0.0034
    bean sprout 30 25.2167 0.0 5.61 0.1417
    red onion 20 sliced 1280.0 298.88 35.2 3.2
    mange tout pea 20 25.2167 0.0 5.61 0.1417
    red chile 1 sliced 25.2167 0.0 5.61 0.1417
    sesame oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    chili sauce 1 tablespoon 15.6975 3.3767 0.4266 0.0512
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912

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



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