Salmon/corn/chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Tex-Mex | Main dish, Salads, Seafood, Tex-mex, Vegetables | 1 | Servings |
INGREDIENTS
| 8 | Sun-dried tomatoes packed | |
| In olive oil | ||
| 6 | T | Lemon juice |
| 8 | oz | Green chilies, chopped |
| 20 | oz | Frozen corn kernels |
| Thawed | ||
| 26 | oz | Boneless skinless pink |
| Salmon packed in water or | ||
| Fresh | ||
| Salt and pepper |
INSTRUCTIONS
Mince the sun-dried tomatoes and place them in a serving bowl. Add the lemon juice, chilies and corn, mix well. Drain the salmon and mix it gently into the corn, trying to leave the salmon in somewhat large chunks. Season to taste with salt and pepper. This is a wonderful salad. Also, I have stuffed this into pita bread for a great sandwich. Be sure to mix in the salmon last or you'll end up with a flaked fish paste. MM Format Norma Wrenn npxr56b Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1571
Calories From Fat: 398
Total Fat: 45g
Cholesterol: 245.5mg
Sodium: 2495.7mg
Potassium: 4124.5mg
Carbohydrates: 210.6g
Fiber: 34.1g
Sugar: 81.1g
Protein: 104.9g