This recipe has Fiber as 84.5% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.0% of RDA
• Calories: 57.1% of RDA
• Carbs: 66.9% of RDA
• Fat (total lipid): 33.9% of RDA
• Fiber: 84.5% of RDA
• Fructose: 20.8% of RDA
• Protein: 47.3% of RDA
• Sodium: 52.0% of RDA
• Sugar: 49.9% of RDA
• Vitamin A (IU): 14.5% of RDA
• Vitamin B6: 77.2% of RDA
• Vitamin C: 18.6% of RDA
• Iron: 4.0% of RDA
• Magnesium: 87.2% of RDA
• Manganese: 22.8% of RDA
• Niacin: 108% of RDA
• Potassium: 36.8% of RDA
• Zinc: 30.7% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Cook pasta according to directions on the package.
2.
Rinse and drain when done cooking.
3.
Heat oil in a pan or skillet over medium-high heat.
4.
Add the salmon, skin-side down, and sear on one side for 3-4 minutes.
5.
Flip salmon and sear for 2 minutes.
6.
Pour in the orange juice and allow to reduce to half the quantity (it takes about 1 minute to reduce down if your pan is hot enough).
7.
Add the garlic and cook until fragrant (30 seconds).
8.
Move the salmon to the sides of the pan and add in the honey, soy sauce and garlic; stirring well to combine all of the flavors together.
9.
Bring to a simmer until reduced to a nice syrup (this takes about another 30 seconds to 1 minute), and move the salmon around in the sauce to evenly coat.
10.
Remove from heat once the salmon is cooked to your liking.
11.
Season with salt and pepper to your tastes.
12.
Evenly divide the pasta on 4 plates. Place one salmon fillet over each serving of pasta and drizzle with the remaining sauce from the pan to serve.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
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 wheat-free variant of this recipe can be made.
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 1143
Protein 53.3 g
Carbohydrates 184 g
Iron 0.75 mg
Fiber 23.6 g
Calcium 19.7 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.
