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Poached Etruscan Salmon

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)363.3001
Energy (kCal)1971.9553
Carbohydrates (g)27.6524
Total fats (g)36.4003
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat basting oil in a brasing pan on medium-high. Add shallots and garlic; cook, stirring, about 1 minute, until softened but not browned. | 2. Add wine and red pepper flakes; cook 3-5 mins until liquid is reduced to one-third. | 3. Add seafood stock, marinara sauce, capers, olives, and rosemary; heat to 170 degrees simmer. Reduce heat to medium-low; simmer 5 min to combine flavors. | 4. Season salmon with salt and pepper; place skinned side up, in pan. | 5. Turn salmon over,; poach 5 minute Turn salmon over; poach, cover 5-7 mins, until internal temp reaches 130 degrees. | 6. Remove pan from heat; let rest at least 2 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    shallot 1 peeled diced 115.2 26.88 4.0 0.16
    garlic clove 2 chopped 1613.8703 0.0 359.0408 9.0667
    white wine 1/2 cup - - - -
    red pepper flake 1/4 teaspoon 1613.8703 0.0 359.0408 9.0667
    seafood stock 1 1/2 1/2 1613.8703 0.0 359.0408 9.0667
    marinara sauce 1 cup - - - -
    caper 1 tablespoon 1.9780000000000002 0.4205 0.203 0.07400000000000001
    kalamata olive 1/4 cup pitted sliced 1613.8703 0.0 359.0408 9.0667
    rosemary 1 tablespoon chopped 2.227 0.3519 0.0563 0.0996
    salmon fillet 4 skinned 1613.8703 0.0 359.0408 9.0667
    salt pepper 1613.8703 0.0 359.0408 9.0667

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



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