Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
1398
Calories
77g
Protein
33g
Fat
186g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- 2 tablespoons fermented black beans, rinsed, drained, and chopped
- Four 6- to 7-ounce skinless pieces center-cut salmon fillet
- 2 tablespoons plus 2 teaspoons vegetable oil
- 1 tablespoon finely grated fresh ginger (use a Microplane)
- 1 garlic clove, minced (about 1 teaspoon)
- 2/3 cup canned low-sodium chicken broth or Chicken Stock
- 1 1/2 tablespoons rice wine or dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 4 scallions, white and green parts, thinly sliced (about 1/2 cup)
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