RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5896
| View Recipe |
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| Recipe Name: |
Marinated Salmon - Copy |
| Source: |
Elaine Young Todd |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
40.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$8.04
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If you have Shapley's Seasoning, sprinkle on fish.
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Ingredients:
0.5 Cup oil, olive
7 Tablespoons vermouth, dry
0.5 Cup parsley, flat-leaf chopped
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Directions:
Marinate salmon in zip-loc bag for 30 to 40 minutes.
Remove fish from marinade and grill with herbs and lemon remaining on top of filet; 10 minutes per 1-inch thickness on the thickest part of the fillets (Canadian Method). |
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| Nutrition per Serving: |
| Calories: |
506 |
Total Carbs: |
7.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
108.0 |
Fat: |
25.0 |
Protein: |
37.39 |
| Fiber: |
2.24 |
Sodium: |
10.31 |
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