Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
385
Calories
22g
Protein
28g
Fat
10g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Mustard Oil | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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
- 3/4 pound skinless salmon fillet
- 1/4 teaspoon salt
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 tablespoon ground mustard
- 1/4-1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon salt
- 2 tablespoons mustard oil (use extra virgin olive oil as a substitute)
- 1/4 teaspoon whole brown mustard seeds
- 1/4 teaspoon whole cumin seeds
- 1/4 teaspoon whole fennel seeds
- 2 fresh hot green and/or red chilies (bird's-eye is best), slit slightly
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes