Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.1% of RDA
• Calories: 20.2% of RDA
• Carbs: 4.1% of RDA
• Fat (total lipid): 36.6% of RDA
• Fiber: 4.5% of RDA
• Fructose: 1.0% of RDA
• Protein: 32.2% of RDA
• Sodium: 17.8% of RDA
• Sugar: 4.1% of RDA
• Vitamin A (IU): 37.0% of RDA
• Vitamin B6: 37.6% of RDA
• Vitamin C: 18.0% of RDA
• Iron: 2.8% of RDA
• Magnesium: 44.6% of RDA
• Manganese: 4.9% of RDA
• Niacin: 84.8% of RDA
• Potassium: 21.7% of RDA
• Zinc: 7.3% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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TO MAKE THE MARINADE
In a large baking dish, mix together the olive oil, white wine, lemon juice, parsley, basil, garlic, shallots, paprika, capers, dry mustard, pepper, and salt to taste.
Place the salmon in the marinade for approximately 20 minutes.
TOAST THE BREADCRUMBS
In a small frying pan, toast the breadcrumbs until they become a darker brown (this usually happens fast). Remove from heat and set aside.
COOKING THE SALMON
Add some olive oil to a hot frying pan. Sauté the salmon until each fillet is browned on both sides. Then turn the heat down to medium.
Add the marinade to the pan, allowing the garlic and shallots to cook until they soften (and the shallots begin to become translucent). During this time, the heat is warming up the center of the fillets.
Place a salmon fillet onto a plate. Cover the top lightly in breadcrumbs. With a large spoon, scoop some marinade out of the pan and top the fillet with it.