| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Fish, Main dish, Seafood | 4 | Servings | |
INGREDIENTS
| 1 | 7 1/2 oz can salmon, drained | |
| and flaked | ||
| 1 1/2 | To 2 – cups diced cooked | |
| potatoes | ||
| 1/4 | c | Chopped celery |
| 1/4 | c | Milk 1 – egg |
| 3 | To 4 – tbsp. chopped chives | |
| 1/2 | t | Grated lemon peel |
INSTRUCTIONS
Black pepper to taste Creamy Dijon Sauce Combine all ingredients except Creamy Dijon Sauce;mix well. Press into a lightly greased 1 1/2 quart baking dish. Bake @ 350 degrees for 25 minutes or until set.Serve with Creamy Dijon Sauce.Makes 4 servings. Creamy Dijon Sauce: Saute 2 tbsp. minced onion in 1 tbsp. EACH: vegetable oil and butter until tender.Blend in 1 tbsp. flour; stir in 1 cup of milk.Cook and stir until thickened.Stir in 1 to 2 tbsp. Dijon style mustard.Makes about 1 cup. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 73
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 11.6mg
Potassium: 411.9mg
Carbohydrates: 16.4g
Fiber: 2.2g
Sugar: <1g
Protein: 2g