Directions:
- Season salmon with salt, pepper and Essence. Drizzle with 2 tablespoons olive oil and place onto grill, skin side down. Cook four to five minutes and turn. Continue to cook another 1 minute and remove from grill to rest. In the meantime, to a medium saute pan over medium heat, add shallots, garlic, thyme, tarragon, butter and remaining olive oil. Add red wine and chicken stock and increase heat to high. Reduce sauce by 1/2 and then add the grilled vegetables, tossing to coat. Serve salmon over vegetables and spoon sauce over salmon.
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 338.01 Kcal (1415 kJ) | ||
| Calories from fat | 144.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.11g | 25% | |
|---|---|---|---|
| Cholesterol | 22.47mg | 7% | |
| Sodium | 3610.05mg | 150% | |
| Potassium | 567.35mg | 12% | |
| Total Carbs | 16.63g | 6% | |
| Sugars | 3.29g | 13% | |
| Dietary Fiber | 3.62g | 14% | |
| Protein | 9.99g | 20% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.7mg | 15% | |
| Calcium | 75.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 100.78 Kcal (422 kJ) | ||
| Calories from fat | 43.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.8g | 25% | |
|---|---|---|---|
| Cholesterol | 6.7mg | 7% | |
| Sodium | 1076.37mg | 150% | |
| Potassium | 169.16mg | 12% | |
| Total Carbs | 4.96g | 6% | |
| Sugars | 0.98g | 13% | |
| Dietary Fiber | 1.08g | 14% | |
| Protein | 2.98g | 20% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 0.8mg | 15% | |
| Calcium | 22.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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