Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
503
Calories
25g
Protein
28g
Fat
39g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Red Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup olive oil
- 2 red onions, thinly sliced
- Salt and freshly ground pepper, to taste
- 4 garlic cloves, thinly sliced
- 8 bell peppers (any combination of yellow, orange and red), seeded and
- cut into thin strips
- 6 tomatoes, seeded and chopped
- 1/4 cup capers, rinsed
- 4 tsp. red wine vinegar
- 1/2 cup chopped fresh basil
- 4 bread-crusted fish fillets for serving (see related recipe at left)
- Chopped fresh flat-leaf parsley for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes