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Mersey Point Salmon Sauce

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Submitted by memapat

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

¼ 113.4
POUND G SALMON
bits
3 45
TABLESPOONS ML BUTTER
or margarine
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
1 ⅓ 315
CUPS ML STOCK
fish or chicken
1 15
TABLESPOON ML MILK
or cream
1 5
TEASPOON ML DILL WEED
1 15
TABLESPOON ML CAPERS
1 1
X X BLACK PEPPER *
1 1
X X LEMON JUICE *

Directions

Melt butter, stir in flour and blend.

Slowly add the stock and milk.

When sauce is smooth and boiling, add the salmon bits, dill, and capers.

Add pepper and lemon to taste.

This sauce is great served over rice, fettucini, or pastry.

Serve it as a hors d’oeuvre, appetizer, or main course.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 168 61% from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 249mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 17g
Vitamin A 6% Vitamin C 1%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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