| |
| 1 Whole |
|
Salmon, filleted in half |
|
| 3 |
|
Purple onions, slivered |
|
| 3 |
|
Lemons |
|
| ½ Cup |
|
Brown sugar |
|
| ¼ Cup |
|
Seedless sultana raisins |
|
| 1 Cup |
|
Almonds, blanched and slivered |
|
| |
| 1 |
|
Bay leaf |
|
| 2 tsp |
|
Salt |
|
| 2½ Cups |
|
Water* |
|
| ½ tsp |
|
Ground ginger |
|
| ½ Cup |
|
Cider vinegar |
|
| 1 Cup |
|
Dried sliced apricots |
|
|
|
|
| |
| Preheat Oven to 350 degrees. |
| Place salmon fillets, skin down, on large sheet of foil. (Make sure to have enough to tightly seal.) Set aside. Combine remaining ingredients in a large sauce pan. Cover and simmer over low heat, stirring occasionally until liquid forms a smooth paste. (About 30 minutes.) Pour over fish. Wrap tight in foil. Bake for 30 minutes. Transfer Salmon to platter and serve warm or at room temperature. |
|
| |
| Servings: 10 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
216.84 |
|
| Calories From Fat (33%) |
|
71.45 |
|
| Calories From Protein (19%) |
|
40.25 |
|
| Calories From Carbs (48%) |
|
105.15 |
|
| Calories From Alcohol (0%) |
|
0.00 |
|
| |
|
% Daily Value |
| Total Fat 8.50g |
|
13% |
|
| Saturated Fat 0.75g |
|
4% |
|
| Monounsaturated Fat 4.95g |
|
|
|
| Polyunsaturated Fat 2.19g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 16.54mg |
|
6% |
|
| Sodium 494.60mg |
|
21% |
|
| Potassium 460.13mg |
|
13% |
|
| Carbohydrates 28.44g |
|
9% |
|
| Dietary Fiber 3.10g |
|
12% |
|
| Sugar 21.08g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 25.34g |
|
|
|
| Protein 10.22g |
|
20% |
|
| Vitamin A 510.01IU |
|
10% |
|
| Vitamin C 8.43mg |
|
14% |
|
| Calcium 66.28mg |
|
7% |
|
| Iron 1.62mg |
|
9% |
|
| Vitamin E 4.39IU |
|
44% |
|
| Thiamin 0.07mg |
|
5% |
|
| Riboflavin 0.16mg |
|
9% |
|
| Niacin 3.17mg |
|
16% |
|
| Vitamin B6 0.13mg |
|
6% |
|
| Folate 9.70µg |
|
2% |
|
| Vitamin B12 0.95µg |
|
16% |
|
| Pantothenic Acid 0.37mg |
|
4% |
|
| Phosphorus 158.13mg |
|
16% |
|
| Magnesium 58.26mg |
|
15% |
|
| Zinc 0.76mg |
|
5% |
|
| Copper 0.29mg |
|
14% |
|
| Manganese 0.45mg |
|
22% |
|
| Selenium 15.04µg |
|
21% |
|
| Alcohol 0.00g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 104.83g |
|
|
|
|
|
| |
| Cooking Tips |
| *Add just enough water to cover sauce ingredients. |
| |
|
