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 | 519.75 Kcal (2176 kJ) | ||
| Calories from fat | 214.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.87g | 37% | |
|---|---|---|---|
| Cholesterol | 102.84mg | 34% | |
| Sodium | 502.55mg | 21% | |
| Potassium | 1098.74mg | 23% | |
| Total Carbs | 22.56g | 8% | |
| Sugars | 4.99g | 20% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 45.08g | 90% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 162.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 109.24 Kcal (457 kJ) | ||
| Calories from fat | 45.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.02g | 37% | |
|---|---|---|---|
| Cholesterol | 21.61mg | 34% | |
| Sodium | 105.62mg | 21% | |
| Potassium | 230.93mg | 23% | |
| Total Carbs | 4.74g | 8% | |
| Sugars | 1.05g | 20% | |
| Dietary Fiber | 0.43g | 8% | |
| Protein | 9.48g | 90% | |
| Vitamin C | 1.2mg | 9% | |
| Iron | 0.2mg | 5% | |
| Calcium | 34.1mg | 16% | |
* 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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