Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.3% of RDA
• Calories: 18.2% of RDA
• Carbs: 3.9% of RDA
• Fat (total lipid): 31.4% of RDA
• Fiber: 4.7% of RDA
• Fructose: 0.2% of RDA
• Protein: 31.5% of RDA
• Sodium: 24.4% of RDA
• Sugar: 22.0% of RDA
• Vitamin A (IU): 1.9% of RDA
• Vitamin B6: 73.0% of RDA
• Vitamin C: 8.3% of RDA
• Iron: 2.0% of RDA
• Magnesium: 20.4% of RDA
• Manganese: 5.3% of RDA
• Niacin: 76.5% of RDA
• Potassium: 27.0% of RDA
• Zinc: 9.8% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARATION
1.
Per the notes, soak the cedar plank for 2-12 hours before using.
2.
Preheat the oven to 325 degrees F (165 degrees C), or see note for grilling instructions.
3.
Place a large piece of foil under the cedar plank (enough to wrap around the plank and fish). Place the salmon on the plank, skin-side down.
4.
In a small bowl, stir together the sesame oil, brown sugar, dill weed and sesame seeds. Stir in just enough water to make it liquid. Season with pepper and soy sauce. Spoon the mixture over the salmon so it is fully coated.
5.
Top the salmon with lemon slices and wrap the foil around the plank and fish and secure.
6.
Bake for 30 to 40 minutes in the preheated oven, until the fillet can be flaked with a fork.
7.
Remove lemon wedges, if desired (can leave on) and sprinkle with fresh dill and serve immediately.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
**Soak the cedar plank in water for at least 2 hours and up to 12.**
2.
Preheat a grill to medium heat. Place plank with fish on the grate and cover. Grill for about 25 minutes, or until fish can be flaked with a fork.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 364
Protein 35.4 g
Carbohydrates 10.9 g
Iron 0.38 mg
Fiber 1.32 g
Calcium 13.4 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
