| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish/shellf | 4 | Servings | |
INGREDIENTS
| 1 | Onion, large chopped | |
| 1 | Celery rib, chopped | |
| 1/4 | c | Butter |
| 2 | Garlic cloves, chopped | |
| 1 | T | Parsley, chopped |
| 2 | c | Tomatoes, chopped |
| 1 | T | Sugar |
| 1/2 | Lemon, juiced | |
| 1 | ds | Worcestershire sauce |
| 16 | oz | Salmon |
| Salt and pepper to taste |
INSTRUCTIONS
Saute onions and celery in oil until tender. Add garlic, parsley, tomatoes, sugar, lemon juice, and Worcestershire sauce. Salt and pepper to taste. Bring to a boil, cover, and reduce to low heat. Cook about 1 hour. Add salmon; cook 30 to 45 minutes or until thick. Small amounts of water may be added to sauce as needed during cooking. Serve over rice. "Jambalaya, Crawfish Pie, File Gumbo" formatted by Mary Dishongh Bowles. Posted to MM-Recipes Digest V3 #242 Date: Wed, 4 Sep 1996 17:56:35 -0400 From: BobbieB1@aol.com
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Nutrition (calculated from recipe ingredients)
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Calories: 285
Calories From Fat: 147
Total Fat: 16.6g
Cholesterol: 56.6mg
Sodium: 2444.6mg
Potassium: 499.6mg
Carbohydrates: 12.4g
Fiber: 1.8g
Sugar: 7.7g
Protein: 22.3g