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For the Salmon:
2 fresh tarragon sprigs, leaves finely chopped, stems reserved
Finely grated zest of 1 orange, about 1 Tablespoon
Extra oil virgin olive oil (for drizzling or sautéing salmon prior to cooking)
For the Lentils:
4 fresh thyme sprigs
For the Red Wine Sauce:
1 small shallot, minced
Reserved tarragon and parsley stems
Ingredients Per Serving Qty Common Price Price per Serving
2 fresh flat-leaf parsley sprigs, leaves finely chopped, stems reserved 1 parsley
$1.09 per cup
$0.02
2 fresh chives, finely chopped 1 chives
$2.59 per 2/3 ounces
$1.66
1/4 teaspoon kosher salt 1/8 teaspoon
$2.91 per 16 ounces
$0.00
1/4 teaspoon freshly ground pepper 1/8 teaspoon
$7.99 per 16 ounces
$0.00
2 6-ounce skinless salmon fillets, about one-inch thick 6 oz
$6.99 per pound
$2.62
1 1/2 cup French green lentils, rinsed and picked over 3/4 cup
$1.49 per 16 ounces
$0.47
1 Tablespoon extra virgin olive oil 1 1/2 teaspoons
$5.99 per 16 fluid ounces
$0.09
1 onion, peeled and chopped into 1/2 inch dice 1/2 onion
$0.79 per pound
$0.10
1 carrot, peeled and chopped in 1/2 inch dice 1/2 carrot
$1.49 per pound
$0.10
1 celery stalk, chopped into 1/2 inch dice 1/2 celery
$1.99 per pound
$0.09
4 large garlic cloves, minced 2 garlic cloves
$4.00 per pound
$0.05
1 cup dry red wine, such as Cabernet Sauvignon 1/2 cup
$0.35 per fluid ounce
$1.40
1/2 cup port 1/4 cup
$22.00 per liter
$1.30
1/4 cup red wine vinegar 2 tablespoons
$3.39 per 12 fluid ounces
$0.28
1/2 stick (2 ounces) cold unsalted butter, cut into ½-inch dice 1 oz
$3.99 per 16 ounces
$0.25
Total per Serving $8.45
Total Recipe $16.89
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