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1 1 / 2 lb large Yukon Gold potato; 5 oz baby spinach; 1 / 2 cup mayonnaise; 1 jalapeño pepper; 3 tbsp chopped dill, plus dill sprigs, for garnish; salt; 1 1 / 2 lb skinless salmon fillet, cut into 1/2-inch pieces; 1 / 4 cup heavy cream; 2 tbsp heavy cream; 1 / 4 cup onion; vegetable oil, for frying
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Raw wild salmon is 70% water, 20% protein, 6% fat, and contains no carbohydrates (table). In a 100 gram reference amount, raw salmon supplies 142 calories, and is a rich source (20% or more of the Daily Value, DV) of several B vitamins, especially vitamin B12 at 133% DV, selenium (52% DV), and phosphorus (29% DV).
How To Make My 2-Ingredient Salmon. For four servings, you’ll need: 4 (4-ounce) salmon fillets (thawed if frozen)1/4 cup mayonnaise. 1/4 teaspoon salt, or to taste
4 5-6 ounce salmon fillets; 12 small asparagus (bottoms trimmed) 1 / 2 cup plain yogurt; 2 tsp lemon juice; 2 cup cooked basmati rice; Directions. In a small mixing bowl, mix dry ingredients.
[7] 3 ounces (85 g) of smoked salmon contains approximately 660 mg of sodium, while an equivalent portion of fresh cooked salmon contains about 50 mg. [7] Although high salt content prevents the growth of microorganisms in smoked salmon by limiting water activity, [7] the American Heart Association recommends limiting sodium consumption.
Heat canola oil in same skillet, enough to come up 1/4-inch on the side of the skillet, over medium-high heat. Add patties and cook until golden, 2-3 minutes. Turn over to brown other side.
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