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Salmon With Fennel and Cognac Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44884.4636
Energy (kCal)201880.4733
Carbohydrates (g)17.8936
Total fats (g)1141.0058
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in saucepan over medium heat. | 2. Add garlic, fennel seeds and leek and gently saute for around 5 minutes. | 3. Add yoghurt and lemon juice, mix well, and return to heat. | 4. Reduce temperature a little and cook around 10 minutes, stirring occasionally. Allow to boil gently. | 5. Remove from heat, add the cognac, season with pepper, stir well and place in refrigerator for 15 minutes. | 6. Cook Salmon on a BBQ or grill. I used a medium BBQ plate for around seven minutes a side. | 7. Once the fish is cooked plate up, stir the sauce and pour over the salmon. | 8. Garnish with parsley. | 9. Serve with fresh salad and/or light vegetables. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salmon steak 500 201733.7909 0.0 44880.1018 1133.3359
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    garlic clove 2 201733.7909 0.0 44880.1018 1133.3359
    fennel seed 1/2 teaspoon 3.45 0.5229 0.158 0.1487
    leek 1 chopped 54.29 12.5935 1.335 0.267
    cognac 3 tablespoons 201733.7909 0.0 44880.1018 1133.3359
    plain yogurt 1 cup low fat - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    black pepper 1/8 teaspoon ground 0.7216 0.1839 0.0299 0.0094
    parsley 4 sprigs 1.44 0.2532 0.1188 0.0316

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



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