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Salmon and Spinach With Tartare Cream

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.7165
Energy (kCal)98.808
Carbohydrates (g)10.7924
Total fats (g)5.3145
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a pan, season the salmon on both sides then fry for 4 mins each side until golden and the flesh flakes easily. | 2. Leave to rest on a plate while you cook the spinach. | 3. Tip the leaves into the hot pan, season well then cover and leave to wilt for 1 min stirring once or twice. | 4. Spoon the spinach onto plates then top with the salmon. | 5. Gently heat the creme fraiche in the pan with the lemon juice, the capers and parsley then season to taste. Be careful not to let it boil. | 6. Spoon the sauce over the fish and serve with lemon wedges. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sunflower oil 1 teaspoon 39.78 0.0 0.0 4.5
    salmon fillet 2 skinless - - - -
    spinach 9 ounces 56.132 9.9507 5.6132 0.7654
    creme fraiche 2 tablespoons - - - -
    lemon juice 2 teaspoons 2.2367 0.7015 0.0356 0.0244
    caper 1 teaspoon drained 0.6593 0.1402 0.0677 0.0247
    flat leaf parsley 2 tablespoons chopped - - - -
    salt pepper - - - -
    lemon - - - -

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



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