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Nutrition Facts
Serving Size 285 g
(Approx. 4 Servings)
Amount Per Serving
Calories 450 Calories From Fat 270
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 960 mg 40%
Total Carbohydrate 20 g 7%
Dietary Fiber 1 g 4%
Sugars 13 g
Protein 24 g
Vitamin A 8% Iron 6%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Seared Salmon with Shallots and Grapes
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Lb organic salmon, cut into 4 to 5 ounce filets
1 Tsp kosher salt, plus more as needed
1 Tsp cracked black pepper, plus more as needed
2 Tbsp extra virgin olive oil, plus more as needed
3 Tbsp unsalted butter
1/2 cup(s) shallots, thinly sliced or julienned
2 cup(s) green grapes, removed from stems and left whole
1 cup(s) sliced pepperoncini, drained of juice
1/2 cup(s) veggie stock
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Instructions

1
Place a large non-stick pan over medium heat.
2
Season salmon with salt and pepper and drizzle each fillet with a little olive oil.
3
Once pan is hot, place salmon skin side up, flesh side down and allow to cook for 5 to 7 minutes or until salmon is just slightly browned.
4
Flip and allow to finish cooking skin side down until salmon reaches desired doneness. Remove salmon to a serving plate, using same pan add butter, shallots, grapes and pepperoncini.
5
Add veggie stock and allow to cook until sauce reduces slightly.
6
Season to taste and ladle sauce over each filet while still hot. Serve immediately.
7
Chef's Note: Instead of using pepperoncini, I like to use shishito peppers when available and add to onion and grape mixture, sauté until peppers are soft.

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