Try this Minty Salmon Salad recipe, or contribute your own.
Suggest a better descriptionDrain the can of salmon, break the fish into large flakes, set aside. Remove the avocado stones. Slice lengthwise from the rounded end. Do not slice completely through the narrow end. Slice each half into 5 pieces, put on a serving plate and spread the slices out fan-like. Brush with lime juice. Arrange the endive on the plates and place the salmon flakes on top. Mix together the cucumber, mint and yogurt. Pour onto the salad. Serve at once. Serves 4. Approx. 300 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 162 | ||
Calories from Fat: 133 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.1mg | 0 % | |
Potassium 509.5mg | 13 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 1.9g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 162
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