RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.519
Energy (kCal)	349.1885
Carbohydrates (g)	40.7072
Total fats (g)	20.9332
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0228
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0653
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.5830
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1187
Proline (g)	0.0323
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1815
Adjusted Protein (g)	0.0000
Cystine (g)	0.0128
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.9836
Copper, Cu (mg)	0.1242
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3973
Total lipid (fat) (g)	20.9332
Vitamin K (phylloquinone) (g)	6.9697
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	23.1240
Folate, total (g)	25.4530
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	769.9550
Energy (kcal)	349.1885
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0085
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0154
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0004
Sugars, total (g)	29.8091
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0151
Vitamin C, total ascorbic acid (mg)	16.6842
Lutein + zeaxanthin (g)	239.5460
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0007
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0638
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	80.5930
Fatty acids, total saturated 16:0 (g)	1.7305
Carbohydrate, by difference (g)	40.7072
Vitamin D (IU)	0.0000
Fructose (g)	0.1845
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1488
Tyrosine (g)	0.0174
Potassium, K (mg)	313.7485
Fatty acids, total saturated 12:0 (g)	9.5943
Vitamin A, RAE (g)	39.5030
Serine (g)	0.0496
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0411
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	3.3503
Histidine (g)	0.0243
Isoleucine (g)	0.0451
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.2638
Water (g)	134.2327
Fatty acids, total saturated 8:0 (g)	0.6742
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	403.0450
Sodium, Na (mg)	2834.3580
Iron, Fe (mg)	0.9295
Energy (kJ)	1460.5860
Ash (g)	7.9406
Caffeine (mg)	0.0000
Glycine (g)	0.0437
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.5266
Fatty acids, total polyunsaturated (g)	0.5506
Vitamin E (alpha-tocopherol) (mg)	1.4333
Sucrose (g)	27.5216
Vitamin B-6 (mg)	0.4322
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0408
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0598
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2115
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0556
Folate, food (g)	25.4530
Fatty acids, total saturated 20:1 (g)	0.0010
Fatty acids, total monounsaturated (g)	2.4032
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	15.5265
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	16.7338
Vitamin B-12 (g)	0.1728
Calcium, Ca (mg)	64.7860
Fatty acids, total saturated 10:0 (g)	0.7556
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0343
Glutamic acid (g)	0.1814
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	1.4400
Leucine (g)	0.0683
Folate, DFE (g)	25.4530
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	1.2676
Tryptophan (g)	0.0136
Threonine (g)	0.0327
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.4566
Protein (g)	3.5190
Cryptoxanthin, beta (g)	112.5360
Fatty acids, total saturated 18:1 undifferentiated (g)	2.3930
Betaine (mg)	0.0605
Phosphorus, P (mg)	43.4150
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Thai >> Thai
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Grind together the ginger, chile pepper, garlic and sugar in a mortar and pestle to get a coarse paste. Transfer paste to a bowl and add fish sauce, lime juice, Sriracha and water; mix to combine. Season with salt; set aside. (This may be done in a small food processor bowl or blender.) This sauce will be divided. | 2. Dry with paper toweling and season salmon with salt. Pour over the fillets 4 tablespoons sauce, turning to coat. Set aside the remaining sauce. | 3. Heat oil in a non-stick skillet. When hot, add the salmon fillets and the sauce used for coating; cook over moderate heat. (Don't add more otherwise you will 'boil' the fillets instead of glazing.) Turn fillets over so that both sides are cooked, scooping glaze over top. Continue to cook until it carmelizes, coating the salmon. Remove the fillets then immediately add to the hot pan the reserved sauce mixture, simmering until it becomes golden and thick. Pour over reserved fillets. | 4. Serve with white or jasmine rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon fillet	2	skinless		-	-	-	-
ginger	2 1/2	tablespoons	peeled minced crushed	12.0	2.6655	0.273	0.1125
cayenne	1		chopped	5.724	1.0193	0.2162	0.3109
garlic	2	tablespoons	peeled minced	25.33	5.6202	1.0812	0.085
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
asian chili garlic sauce	1	tablespoon		-	-	-	-
water	4	tablespoons		0.0	0.0	0.0	0.0
vegetable oil	1 1/2	1/2		175.84799999999998	0.0	0.0	20.4
salt				-	-	-	-

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

Cooking in progress....

Ginger Lime Glazed Salmon