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Smoked Salmon, BBQ Asparagus and Halloumi With Salsa Verde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2386.9785
Energy (kCal)17085.8083
Carbohydrates (g)37.8503
Total fats (g)754.0911
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brush haloumi with oil and brown up on a hot plate until crust forms. | 2. Brush asparagus with oil, sprinkle with salt and pepper and chargrill until you get the desired effect. | 3. For salsa verde, place parsley, lemon juice, capers, olive oil and parmesan in a food processor and blend until smooth. | 4. Place haloumi on plate, top with rocket and asparagus. | 5. Spoon over some salsa verde, layer on slices of salmon and garnish with lemon wedge and drizzle over olive oil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    asparagus spear 20 blanched 504.3333 0.0 112.2 2.8333
    halloumi cheese 400 504.3333 0.0 112.2 2.8333
    salmon 400 smoked 16093.3333 0.0 2248.5333 718.5333
    flat leaf parsley 1/4 bunch 504.3333 0.0 112.2 2.8333
    lemon 2 2.5617 0.8233 0.0972 0.0265
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    caper 50 98.9 21.026999999999997 10.148 3.698
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    salt pepper 504.3333 0.0 112.2 2.8333
    arugula leaf 504.3333 0.0 112.2 2.8333

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



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