| 6 x 8-ounce salmon fillets, skin intact |
8 oz |
$6.99 per pound
|
$3.50 |
| 1 c. Fresh oregano leaves, stemmed & finely chopped |
2 tablespoons |
$3.89 per 3/4 ounces
|
$1.46 |
| 1 c. Fresh basil leaves, stemmed & finely chopped |
2 tablespoons |
$2.59 per cup
|
$0.43 |
| 1 c. Fresh parsley leaves, stemmed & finely chopped |
2 tablespoons |
$1.09 per cup
|
$0.18 |
| 1/2 c. Extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 1Â 1/2 Tbsp. Cumin seed |
3/4 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.07 |
| 1 Tbsp. Coriander seed |
1/2 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.04 |
| 1 c. Plain yogurt |
2 tablespoons |
$2.50 per 32 ounces
|
$0.11 |
| 2 Tbsp. Heavy cream |
1 teaspoon |
$3.89 per pint
|
$0.04 |
| 1/2 x Fresh cilantro, stemmed and minced |
0.08 cilantro |
$1.09 per cup
|
$0.01 |
| 2 x Cloves garlic |
1/3 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 x Lemon, juice of |
1/6 lemon |
$0.80 per item
|
$0.13 |
| 1 x Egg |
1/6 egg |
$2.53 per 12 items
|
$0.04 |
| 1 tsp Grnd red chile, preferably Chimayo |
1/6 teaspoon |
$1.09 per 4 ounces
|
$0.00 |
| 1/2 x Lemon, juice of |
0.08 lemon |
$0.80 per item
|
$0.07 |
| 1 x Clove garlic |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1Â 1/4 c. Extra virgin olive oil |
3 tablespoons |
$5.99 per 16 fluid ounces
|
$0.62 |
| Total per Serving |
$6.98 |
| Total Recipe |
$41.85 |
Suggestions?