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- 2 salmon fillets, 12oz total, (360gr)
- 1 lemon
- 1 tbs capers
- 1 tbs chives, fresh or dried
- 1 tsp olive oil
- 1 tsp butter
- White Wine and Dill Sauce:
- 1/3 cup (3oz, 90ml) chicken stock
- 1/3 cup (3oz, 90ml) white wine
- 1 tsp fresh or dried dill weed (leaves – not seeds)
- 1 tsp fresh or dried chives
- 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
- 1/3 cup (3oz, 90ml) plain or Greek yogurt
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 458g | |
| Calories 931 | |
| Calories from Fat 554 | 60% |
| Total Fat 61.66g | 77% |
| Saturated Fat 15.16g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 228mg | 76% |
| Sodium 517mg | 22% |
| Potassium 1506mg | 43% |
| Total Carbs 8.61g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.97g | 1% |
| Protein 81.61g | 131% |
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