| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Soups, Fish |
6 |
Servings |
INGREDIENTS
| 7 1/2 |
oz |
Canned Alaska salmon |
| 1/2 |
c |
Chopped onions |
| 1/2 |
c |
Chopped celery |
| 1 |
|
Garlic clove; minced |
| 2 |
tb |
Margarine |
| 1 |
c |
Diced potatoes |
| 1 |
c |
Diced carrots |
| 2 |
c |
Low salt chicken broth |
| 1/2 |
ts |
Thyme |
| 1/4 |
ts |
Black pepper |
| 1/2 |
c |
Chopped broccoli |
| 13 |
oz |
Low-fat evaporated milk |
| 10 |
oz |
Frozen corn kernels; thawed |
|
|
Minced parsley |
INSTRUCTIONS
Drain and flake salmon, reserving liquid. Saute onions, celery and garlic
in margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth
and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly
tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk
and corn; heat thoroughly. Sprinkle with minced parsley to serve.
Nutrients Per Serving:
Calories: 238 Protein: 15.6 g Fat-Total: 5.71 g
Carbohydrates: 33 g Cholesterol: 21.9 mg Sodium: 552 mg Dietary
Fiber: 4.26 g
Source: Light & Lively Recipes Reprinted by permission of Alaska Seafood
Marketing Institute Meal-Master compatible recipe format courtesy of Karen
Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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