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Creamed Salmon in Rice Ring

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Recipe

 

Yield

4 servings

Prep

5 min

Cook

45 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 tablespoon onions
minced
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1 tablespoon butter
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2 tablespoons all-purpose flour
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1 can cream of mushroom soup
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¾ cup beer
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½ teaspoon salt
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1 dash black pepper
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1 pound canned salmon
flaked
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2 large eggs
hard-cooked, diced
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1 cup rice
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2 cups water
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2 tablespoons butter
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2 each pimentos
cut in strips
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Ingredients

Amount Measure Ingredient Features
15 ml onions
minced
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15 ml butter
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3E+1 ml all-purpose flour
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1 can cream of mushroom soup
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177 ml beer
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2.5 ml salt
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1 dash black pepper
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453.6 g canned salmon
flaked
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2 large eggs
hard-cooked, diced
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237 ml rice
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473 ml water
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3E+1 ml butter
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2 each pimentos
cut in strips
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Directions

Cook onion in butter until lightly browned; add flour and blend.

Gradually add mushroom soup and beer. Cook over low heat until thickened, stirring constantly.

Season with salt and pepper.

Add flaked salmon and diced hard-cooked eggs.

Cook rice.

Add 2 tablespoon of butter and blend with fork; pack into buttered ring mold and turn out on hot serving plate.

Fill rice ring with salmon mixture. Garnish with pimento or watercress.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 441g (15.6 oz)
Amount per Serving
Calories 53236% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 1344mg 56%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 3%
Sugars g
Protein 69g
Vitamin A 10% Vitamin C 0%
Calcium 36% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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