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Add a photoServings: 4
Ingredients
- 1 can salmon
- 2 tbsp. water
- 1 teaspoon soy sauce
- 1 tbsp. cornstarch
- 1 c. sliced zucchini
- 1/2 c. sliced celery
- 1/4 c. each onion & water chestnuts
- 2 tbsp. oil
- 1 tomato (wedges)
- Dutch baby
Directions
- Drain salmon, reserve liquid. Break into chunks. Combine salmon liquid, water, soy sauce and cornstarch. Saute/fry zucchini, celery and onion in oil for 5 min or possibly till tender. Add in salmon, water chestnuts, tomato wedges and cornstarch mix. Cook and stir gently till mix is slightly thickened and thoroughly heated. Spoon salmon - vegetable mix in warm Dutch baby. Makes 3-4 servings.
- Dutch Baby: Combine 3 Large eggs, 3/4 c. lowfat milk, 3/4 c. flour and dash of salt in blender. Blend 30 seconds or possibly till smooth. Heat 1/4 c. butter in 9 to 10 inch skillet, pie plate or possibly shallow baking dish. Pour batter into pan. Bake 20-25 min or possibly till puffed and golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 4 servings | |
| Calories 278 | |
| Calories from Fat 111 | 40% |
| Total Fat 12.48g | 16% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.18g | |
| Cholesterol 93mg | 31% |
| Sodium 617mg | 26% |
| Potassium 585mg | 17% |
| Total Carbs 12.4g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.93g | 1% |
| Protein 29.55g | 47% |
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