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Suggest a better description1. Pre-heat the grill, line grill pan with foil.
2. In a small bowl, combine lemon juice and mustard. Mix well. Brush mixture over Salmon steaks. Cover loosely with clear plastic wrap: refrigerate for 10 minutes.
3. Meanwhile to prepare sauce, in a blender or food processor fitted with a metal blade, mix roasted capsicum until smooth. Add yoghurt, sour cream, tarragon and salt. Mix until combined.
4. Place salmon on rack in grill pan. Grill 10cm from heat, turning once, until fish flakes easily with a fork, about 5 to 6 minutes. Spoon sauce, in equal portions onto dinner plates. Place salmon steaks on the sauce. Garnish and serve immediately.
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Serving Size: 1 Serving (481g) | ||
Recipe Makes: 4 | ||
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Calories: 896 | ||
Calories from Fat: 523 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.1g | 77 % | |
Saturated Fat 14.9g | 74 % | |
Monounsaturated Fat 16.2g | ||
Polyunsanturated Fat 15.6g | ||
Cholesterol 230.8mg | 71 % | |
Sodium 301.8mg | 10 % | |
Potassium 1609.2mg | 42 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4.9g | ||
Protein 83.4g | 119 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 896
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