| 4 x Salmon fillet, 3 ounce, skinned |
1 salmon fillet |
$6.99 per pound
|
$3.05 |
| 1/2 tsp Tarragon, dry, crushed |
1/8 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1/4 tsp Salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/8 tsp Pepper, black |
0.03 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 2 tsp Extra virgin olive oil |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 2 x Garlic clove, chopped |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/4 c. Chicken broth |
1 tablespoon |
$0.99 per 14 1/2 ounces
|
$0.04 |
| 1 Tbsp. Sweet pickle relish |
3/4 teaspoon |
$3.79 per 24 fluid ounces
|
$0.02 |
| 2 tsp Lemon juice |
1/2 teaspoon |
$2.19 per 15 fluid ounces
|
$0.01 |
| 1 pch Cayenne |
1/4 pinch |
$3.65 per 3 ounces
|
$0.00 |
| 1 1/2 c. Boston lettuce leaves |
1/3 cup |
$1.99 per item
|
$8.21 |
| 1/2 c. Plum tomatoes, sliced |
2 tablespoons |
$1.99 per pound
|
$0.08 |
| 4 slc Pumpernickel, 1 ounce |
1 slice |
$2.99 per 16 ounces
|
$0.21 |
| Total per Serving |
$11.68 |
| Total Recipe |
$46.70 |
Suggestions?