Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
567
Calories
27g
Protein
28g
Fat
56g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | 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
- 4 6-ounce salmon filets, skin removed
- kosher salt and freshly cracked black pepper
- 2 tablespoons olive oil
- 2 ears of fresh corn, cut off the cob
- 1/2 pint of cherry tomatoes, halved
- 1 red jalapeño, finely chopped
- 2 scallions, thinly sliced
- 1/4 cup chopped basil, cut into a chiffonade
- kosher salt and freshly cracked black pepper
- 2 teaspoons champagne vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes