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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 200C or 180C fan forced. | 2. Place salmon in a baking dish and pour over stock and season, cover with foil and bake for 10 to 15 minutes o until just cooked through. | 3. Remove from oven and cool salmon in stock for 10 minutes. | 4. Remove the salmon from the stock. | 5. Add sour cream, cucumber, wine and tarragon to stock and whisk to combine, season and transfer to a jug. | 6. Meanwhile steam potato over a saucepan of simmering water for 8 to 10 minutes or until tender. | 7. Place salmon and potato on plates and top salmon with cucumber sauce and tarragon leaves and drizzle oil over potatoes and season and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon fillet	4			2574.9392	0.0	359.7661	114.9656
fish stock	1	cup		37.28	0.0	5.2658	1.8873
cream	250		sour	113850.0	2662.25	1403.0	11126.25
lebanese cucumber	1		grated	-	-	-	-
white wine	2	tablespoons		-	-	-	-
tarragon	2	teaspoons	chopped	3.54	0.6026	0.2732	0.0869
baby potato	800		quartered	-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-

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