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Suggest a better descriptionDrain the can of salmon and flake the fish into a large bowl. Mash the avocado with the rind and juice of the lime, stir into the salmon then add the tomatoes, cheese, chillies and yogurt. Mix well but try to keep the texture quite rough. Season to taste then serve with the suggested accompaniments. Cooks Note: To make oven-baked potato skins, bake 4 large potatoes until the centers are soft. Cut them in half and scoop out the potato pulp, reserving this for another recipe. Slice the skins into 3 or 4 strips and brush very liberally with olive or vegetable oil. Sprinkle with salt and bake in a pre-heated oven 200C, 400F, Gas mark 6 for 6-10 minutes or until well crisped. These are best served hot. Serves 10. Approx. 125 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 (29g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 18 | ||
Calories from Fat: 7 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 39.9mg | 1 % | |
Potassium 10.4mg | 0 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1.9g | ||
Protein 0.8g | 1 % | |
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: 18
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