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Baked Salmon with Cilantro-Jalapeno Creme
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30 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
sour cream (regular)
gluten-free
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
pacific salmon
mediterranean
vegan
(?)
Not vegan due to:
pacific salmon
sour cream (regular)
vegetarian
(?)
Not vegetarian due to:
pacific salmon
pescetarian
paleo
This recipe has no customizations.
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Ingredient
 
2
lbs
preferably chinook or alaskan.
 
2
tbsp
 
1/4
cups
crisp white wine like pinot grigio or sauvignon blanc.
 
2
tbsp
freshly squeezed.
 
1/2
tsp
 
1/2
tsp
 
 
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INGREDIENTS FOR: CILANTRO-JALAPENO CREAM
Amount
Measure
Ingredient
 
4
whole
seeded and halved.
 
2
cups
stems removed.
 
1/2
cups
 
2
cloves
 
1
tbsp
freshly squeezed.
 
1
pinch
 
1/2
cups
 
1
tbsp
 
 
PREPARATION
MAKING THE CILANTRO-JALAPENO CREAM
1.
Follow the steps in the Dependent Recipes section to make the cream. You'll need 1/2 cup of the cilantro-jalapeno cream for this recipe.
MAKING THE SALMON
2.
Pat salmon dry. Place in a greased 13x9-in. baking dish. Brush with grape seed oil.
3.
Combine white wine, lemon juice, pepper, and dried tarragon and pour over salmon.
4.
Bake, uncovered, at 425° for 15-20 minutes or until fish flakes easily with a fork.
5.
Top with cilantro-jalapeno cream (see dependent recipe).
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1/2. This means that for every 1 serving of the main recipe you're making, make 1/2 of a serving of the dependent recipe.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 619
Protein 48.9 g
Carbohydrates 2.61 g
Iron 0.98 mg
Fiber 0.38 g
Calcium 36.7 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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