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Ингредиенты
- ranging in price from 19.99 lb. for Norwegian Wild-Caught Salmon to Farm-Raised
- the distinct advantage of being a one-dish meal. It also can be halved with impunity. Try it one night with some crusty country
- For the Cannellini Bean Ragu:
- 3 tablespoons
- extra-virgin olive oil
- 2 teaspoons finely
- chopped thyme
- Two 15-ounce cans
- cannellini beans, rinsed and drained
- 2 oz. of Bacon Lardons
- in ¼ inch dice,
- 1/2 teaspoon grated lemon
- zest
- Four 6-ounce skinless
- salmon fillets
- 1 1/2 tablespoons Dijon
- mustard
- 1 1/2 tablespoon
- whole-grain mustard
- 2 teaspoons dry white
- wine
- 1 teaspoon finely
- chopped thyme
- 1. Make the Bacon Lardons by cutting slab bacon
- into ¼ inch dice and
- gently cooking them in a cast iron skillet over
- teaspoons of oil, the garlic, thyme and a pinch each of salt and pepper. Broil
- the salmon fillets 6 inches from the heat for 2 minutes, until the top just
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 554g | |
| Calories 990 | |
| Calories from Fat 521 | 53% |
| Total Fat 57.85g | 72% |
| Saturated Fat 12.43g | 50% |
| Trans Fat 0.12g | |
| Cholesterol 218mg | 73% |
| Sodium 298mg | 12% |
| Potassium 1593mg | 46% |
| Total Carbs 4.4g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.24g | 1% |
| Protein 81.2g | 130% |
