| 4 x salmon fillets - (6 to 8 ounce ea) Extra virgin olive oil as needed Lemon-pepper seasoning to taste |
1 salmon fillets |
$6.99 per pound
|
$3.05 |
| 3 Tbsp. butter |
2 1/4 teaspoons |
$3.99 per 16 ounces
|
$0.09 |
| 1 lrg onion thinly sliced |
1/4 onion |
$0.79 per pound
|
$0.07 |
| 5 Tbsp. concentrated frzn orange juice |
1 tablespoon |
n/a
|
|
| 2 Tbsp. rice vinegar |
1 1/2 teaspoons |
n/a
|
|
| 1 Tbsp. brown sugar |
3/4 teaspoon |
$2.79 per 2 pounds
|
$0.01 |
| 1 Tbsp. orange zest (optional) |
3/4 teaspoon |
$3.00 per pound
|
$0.01 |
| 1/2 c. water Salt to taste |
2 tablespoons |
n/a
|
|
| 3 Tbsp. butter |
2 1/4 teaspoons |
$3.99 per 16 ounces
|
$0.09 |
| 1 lrg onion thinly sliced |
1/4 onion |
$0.79 per pound
|
$0.07 |
| 1 c. raspberry preserves |
1/4 cup |
$4.39 per 23 ounces
|
$0.54 |
| 2 Tbsp. red wine vinegar |
1 1/2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.07 |
| 1/4 c. water (or possibly substitute 1/2 c. beef stock) |
1 tablespoon |
n/a
|
|
| 1 Tbsp. sugar |
3/4 teaspoon |
$1.44 per pound
|
$0.01 |
| 1/2 c. extra virgin olive oil |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.37 |
| 3 Tbsp. butter |
2 1/4 teaspoons |
$3.99 per 16 ounces
|
$0.09 |
| 2 c. canned tomatoes liquid removed |
1/2 cup |
$2.19 per 28 ounces
|
$0.33 |
| 1 tsp sugar (optional) |
1/4 teaspoon |
$1.44 per pound
|
$0.00 |
| 1 x onion thinly sliced |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 1 c. fresh whole basil leaves |
1/4 cup |
$2.59 per cup
|
$0.65 |
| 1/4 c. red wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.17 |
| Total per Serving |
$5.68 |
| Total Recipe |
$22.73 |
Suggestions?