Directions:
- Preheat grill to 375-400 degrees.
- Sprikle the salmon with salt and pepper.
- Grill until firm and flaky, about 3-6 minutes depending on the thickness.
- Remove and set aside in a oven proof dish.
- Blanch grated carrot in boiling waterfor 1 minute remove with a slottedspoon and drain.
- In a medium bowl combine hollinaise and Creole mustard.
- Stir well, fold in the carrots and shrimp into the sauce.
- Pour sauce over salmon and heat for 1 to 2 minutes.
- Serve right away.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 819.25 Kcal (3430 kJ) | ||
| Calories from fat | 668.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 74.24g | 114% | |
|---|---|---|---|
| Cholesterol | 630.13mg | 210% | |
| Sodium | 1556.03mg | 65% | |
| Potassium | 209.75mg | 4% | |
| Total Carbs | 21.6g | 7% | |
| Sugars | 1.21g | 5% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 17.26g | 35% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 11.1mg | 62% | |
| Calcium | 40.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 324.41 Kcal (1358 kJ) | ||
| Calories from fat | 264.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.4g | 114% | |
|---|---|---|---|
| Cholesterol | 249.52mg | 210% | |
| Sodium | 616.16mg | 65% | |
| Potassium | 83.06mg | 4% | |
| Total Carbs | 8.55g | 7% | |
| Sugars | 0.48g | 5% | |
| Dietary Fiber | 0.81g | 8% | |
| Protein | 6.84g | 35% | |
| Vitamin C | 0.7mg | 3% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 4.4mg | 62% | |
| Calcium | 16mg | 4% | |
* 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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