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Crispy Skin Salmon with Corn, Summer Squash and Chanterelles
THE SEATTLE TIMES14Ingredients
50Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 oz. chinook (portions of, skin on, scales removed)
- 4 ears fresh corn (cleaned, kernels removed and separated into two groups)
- 1 cup heavy cream
- 1 Tbsp. butter (whole)
- 1 pinch nutmeg
- 3 1/2 Tbsp. extra-virgin olive oil
- 1 lb. chanterelle mushrooms (fresh, split into two groups)
- 1 Tbsp. lemon juice
- 2 Tbsp. kosher salt
- 8 leaves fresh basil (roughly chopped)
- 1 zucchini (green)
- 1 yellow zucchini (or crookneck squash)
- 1 cup vegetable stock
- 1 bunch scallions (roughly chopped)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat380 |
| % DAILY VALUE |
| Total Fat42g65% |
| Saturated Fat20g100% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium3890mg162% |
| Potassium960mg27% |
| Protein4g |
| Calories from Fat380 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A35% |
| Vitamin C40% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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