RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.0268
Energy (kCal)	359.9
Carbohydrates (g)	6.6805
Total fats (g)	36.0673
Fatty acids, total saturated 20:0 (g)	0.0376
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1569
Fatty acids, total polyunsaturated 17:1 (g)	0.0520
Fatty acids, total trans-monoenoic (g)	0.8000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0464
Fatty acids, total saturated 4:0 (g)	0.5856
Fatty acids, total trans (g)	0.9888
Riboflavin (mg)	0.2276
Tocopherol, beta (mg)	0.0000
Lactose (g)	2.3360
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0160
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)	3.1605
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4550
Proline (g)	0.3691
Fatty acids, total polyunsaturated 18:1 t (g)	0.7128
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0660
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.4400
Copper, Cu (mg)	0.2544
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9013
Total lipid (fat) (g)	36.0673
Vitamin K (phylloquinone) (g)	2.5867
Cholesterol (mg)	90.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0024
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0976
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1667
Folate, total (g)	19.0333
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0312
Vitamin A, IU (IU)	1186.1833
Energy (kcal)	359.9000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5464
Fatty acids, total saturated 14:1 (g)	0.2752
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1419
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0072
Sugars, total (g)	2.5983
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0720
Vitamin C, total ascorbic acid (mg)	0.7467
Lutein + zeaxanthin (g)	0.2667
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2889
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0024
Magnesium, Mg (mg)	20.7000
Fatty acids, total saturated 16:0 (g)	8.0827
Carbohydrate, by difference (g)	6.6805
Vitamin D (IU)	50.4000
Fructose (g)	0.0000
Fluoride, F (g)	2.4000
Aspartic acid (g)	0.4229
Tyrosine (g)	0.2215
Potassium, K (mg)	149.2333
Fatty acids, total saturated 12:0 (g)	0.8400
Vitamin A, RAE (g)	329.2500
Serine (g)	0.2246
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2483
Fatty acids, total trans-polyenoic 22:4 (g)	0.0080
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0072
Fatty acids, total saturated 22:0 (g)	0.0120
Fatty acids, total saturated 14:0 (g)	2.6828
Histidine (g)	0.1328
Isoleucine (g)	0.2352
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1504
Niacin (mg)	0.9467
Water (g)	49.3580
Fatty acids, total saturated 8:0 (g)	0.3072
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0064
Carotene, beta (g)	57.7000
Sodium, Na (mg)	33.1000
Iron, Fe (mg)	0.4965
Energy (kJ)	1505.3833
Ash (g)	1.2007
Caffeine (mg)	0.0000
Glycine (g)	0.2399
Fatty acids, total trans-polyenoic (g)	0.1888
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0016
Fatty acids, total saturated 18:2 undifferentiated (g)	4.1345
Fatty acids, total polyunsaturated (g)	4.4132
Vitamin E (alpha-tocopherol) (mg)	0.7373
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0618
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4872
Vitamin D (D2 + D3) (g)	1.2800
Vitamin D3 (cholecalciferol) (g)	1.2800
Lysine (g)	0.1891
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0328
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.5098
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)	0.2824
Fatty acids, total trans-polyenoic 18:3i (g)	0.0032
Thiamin (mg)	0.2104
Folate, food (g)	19.0333
Fatty acids, total saturated 20:1 (g)	0.0621
Fatty acids, total monounsaturated (g)	10.0003
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.6992
Fatty acids, total polyunsaturated 16:1 t (g)	0.0872
Fatty acids, total polyunsaturated 17:0 (g)	0.1680
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	13.8167
Fatty acids, total polyunsaturated 16:1 c (g)	0.4376
Fatty acids, total saturated (g)	19.4345
Vitamin B-12 (g)	0.1280
Calcium, Ca (mg)	117.0333
Fatty acids, total saturated 10:0 (g)	0.7240
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2162
Glutamic acid (g)	1.0706
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0016
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	324.0000
Leucine (g)	0.3968
Folate, DFE (g)	19.0333
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1856
Fiber, total dietary (g)	1.5017
Tryptophan (g)	0.1122
Threonine (g)	0.2149
Fatty acids, total polyunsaturated 18:1 c (g)	5.6624
Manganese, Mn (mg)	0.2331
Protein (g)	5.0268
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	9.0595
Betaine (mg)	0.0000
Phosphorus, P (mg)	161.2000
Tocopherol, gamma (mg)	0.1920

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. salt and pepper In a pan, cook the salmon in the olive oil until browned on each side, turning once. | 2. Place it in a preheated 350° oven on a baking sheet until fully cooked (about 8 to 10 minutes). | 3. In another pan, cook the shallots in the butter until lightly browned; add the Dijon mustard, coarse mustard, and honey, stirring frequently, and cook for 2 to 3 minutes. | 4. Pour in the wine and cook over low heat until just boiling. | 5. Add the heavy cream, salt, and pepper, and simmer until the mixture starts to thicken. | 6. Spoon the sauce over salmon and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon	4	pieces	boneless skinless	-	-	-	-
extra virgin olive oil	1/4	cup		-	-	-	-
shallot	1	teaspoon	chopped	2.4	0.56	0.0833	0.0033
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
dijon mustard	1/4	cup		-	-	-	-
grain mustard	1/4	cup	coarse	-	-	-	-
honey	2	tablespoons		-	-	-	-
white wine	1/3	cup		-	-	-	-
heavy cream	2/3	cup		272.0	2.1919999999999997	2.272	28.864

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

Cooking in progress....

Salmon with Mustard and Honey