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Salmon with sour cream – black pepper version

Salmon with sour cream – black pepper version.

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Difficulty: easy
Salmon with sour cream – black pepper version – serving illustration

Servings in this printout: 4

Ingredients

Servings4
  • 700 g raw farmed salmon fillet
  • 200 g full-fat sour cream, AFCD 36.3% fat composition proxy
  • 100 g leek
  • 65 g peeled lemon flesh and all its juice
  • 10 g fresh dill
  • 0.5 g ground black pepper
  • 5 g butter, including all pan or dish grease
  • salt to taste

Method

  1. For this black pepper version, place 700 g raw salmon fillet in a dish greased with 5 g butter. Add 100 g leek.
  2. Mix 200 g full-fat sour cream, 65 g peeled lemon flesh with all its juice, 10 g dill and 0.5 g black pepper instead of white pepper. Spread over the salmon.
  3. Bake at 200 °C until the fish is cooked through. Divide all fish, sauce and fat into four portions.

Nutrition per serving

Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.

Net carbs
2.04 g
Total carbohydrates (incl. fibre and polyols)
3.05 g
Protein
36.62 g
Fat
47.92 g
Modeled GL estimate
about <1 / serving

low GL

Confidence · Low Some values or assumptions in the calculation are uncertain.

The estimate combines ingredient carbohydrate and GI data with modeled assumptions.

Estimate details and sources ↗

How was the estimate calculated?

The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.

  • Value used in the model

All available carbohydrate is included, with no small portions omitted. This is a modeled ingredient estimate, not a measured meal response. Biological uncertainty has not been quantified.

Research sources and technical details

Source names and technical notes appear in their original form.

Carbohydrate data sources

GI and calculation sources

  • Unsweetened animal dairy coding assignment · GK80 PUBLISHED_IMPUTATION: Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy.. Recipe-specific applicability: Explicit DAIRY food ID A003269 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit DAIRY food ID F500 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
  • Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID F337 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F369 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
  • Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit CITRUS_FRUIT food ID F11048 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
  • Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE food ID A006618 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION

Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.

Notes

The GL is a modeled ingredient-sum estimate with low confidence, not a measured meal response. All available carbohydrate is included. No biological uncertainty interval is known. The photograph illustrates serving; unlisted side dishes are excluded from the nutrition and GL estimates. All listed edible ingredients, sauce and fat are consumed. Handle cooking water as instructed; no unmeasured cooking or leaching losses are deducted.

The sour-cream proxy contains 36.3% fat; other fat contents or branded products are not verified. The lemon flesh and juice are consumed, not the peel.