Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
418
Calories
23g
Protein
27g
Fat
22g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Wood | not in our table | 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 whole salmon, 5 to 8 lb., cleaned by the
- fishmonger, or whole salmon fillet, skin
- intact, 3 to 4 lb.
- Olive oil or vegetable oil for coating
- 1 lemon, thinly sliced
- 1 yellow onion, thinly sliced
- 1 fennel bulb, trimmed and thinly sliced,
- feathery green tops reserved for garnish
- 4 or 5 fresh tarragon sprigs, coarsely chopped,
- or 1 Tbs. dried tarragon
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- Wood chips or chunks, soaked for 30 minutes
- and drained
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