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Picture of Cook the Book: Stuffed Salmon Trout with Almonds and Yogurt
nordic lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3695 kcal 185 %
  • Fat 247 g 379 %
  • Saturated 35 g 174 %
  • Carbs 98 g 33 %
  • Fiber 36 g 144 %
  • Protein 257 g 514 %
  • Cholesterol 577 mg 192 %
  • Sodium 4691 mg 195 %
  • Calcium 1407 mg 141 %
  • Magnesium 1096 mg 261 %
  • Potassium 6416 mg 137 %
  • Iron 15 mg 84 %
  • Zinc 15 mg 138 %
  • Phosphorus 3844 mg 549 %
  • Vitamin A 863 µg 96 %
  • Vitamin C 164 mg 182 %
  • Thiamin (B1) 2 mg 155 %
  • Riboflavin (B2) 3 mg 264 %
  • Niacin (B3) 62 mg 385 %
  • Vitamin B6 4 mg 301 %
  • Folate equivalent (total) 292 µg 73 %
  • Vitamin B12 40 µg 1674 %
  • Vitamin D 144 µg 963 %
  • Vitamin E 95 mg 632 %
  • Vitamin K 33 µg 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cook the Book: Stuffed Salmon Trout with Almonds and Yogurt

Ingredients

  • Olive oil, for brushing
  • Scant 1 cup chopped blanched almonds
  • 2/3 cup plain yogurt
  • Juice of 2 lemons, strained
  • 1 pinch ground cumin
  • 2 salmon trout, cleaned
  • Salt and pepper
  • For the sauce:
  • Scant 1 cup chopped blanched almonds
  • Scant 1 cup white wine
  • 2/3 cup whole-milk plain yogurt
  • 1/2 green bell pepper, seeded and cut into strips

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