Directions:
- In a medium bowl, toss salmon fillets in pesto to coat.
- In a medium saucepan over medium heat, melt butter, and saute shallots until tender. Stir in rice, fish stock, and wine. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
- Without stirring rice, place salmon in the saucepan. Cover, and continue cooking 25 to 30 minutes, until rice is tender and salmon is easily flaked with a fork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 537.26 Kcal (2249 kJ) | ||
| Calories from fat | 236.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.31g | 40% | |
|---|---|---|---|
| Cholesterol | 97.49mg | 32% | |
| Sodium | 461.48mg | 19% | |
| Potassium | 1105.57mg | 24% | |
| Total Carbs | 22.96g | 8% | |
| Sugars | 5.38g | 22% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 44.07g | 88% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 40mg | 222% | |
| Calcium | 117.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 112.83 Kcal (472 kJ) | ||
| Calories from fat | 49.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 40% | |
|---|---|---|---|
| Cholesterol | 20.47mg | 32% | |
| Sodium | 96.91mg | 19% | |
| Potassium | 232.18mg | 24% | |
| Total Carbs | 4.82g | 8% | |
| Sugars | 1.13g | 22% | |
| Dietary Fiber | 0.47g | 9% | |
| Protein | 9.25g | 88% | |
| Vitamin C | 1mg | 8% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 8.4mg | 222% | |
| Calcium | 24.7mg | 12% | |
* 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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