Salmon Etouffee
Salmon Etouffee recipe
Yield
2 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
salmon
15 1/2 ounces each |
*
|
| 6 | tablespoons |
margarine
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ¼ | cups |
onions
chopped |
|
| 1 | teaspoon |
tomato purée (passata)
|
|
| 1 | clove |
garlic
chopped |
|
| 2 | each |
shallots
chopped |
*
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | cup |
water
|
|
| ½ | cup |
celery
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
salmon
15 1/2 ounces each |
*
|
| 9E+1 | ml |
margarine
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 296 | ml |
onions
chopped |
|
| 5 | ml |
tomato purée (passata)
|
|
| 1 | clove |
garlic
chopped |
|
| 2 | each |
shallots
chopped |
*
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
parsley leaves
chopped |
|
| 237 | ml |
water
|
|
| 118 | ml |
celery
chopped |
|
Directions
Melt margarine in pan and remove from heat.
Stir in flour until smooth.
Return to heat and cook until dark brown, stirring constantly.
Lower heat; stir in onions, shallots, garlic, and celery and cook until soft about 10 to 15 minutes, stirring often.
Lower heat to simmer.
Dissolve tomato purée in ¼ cup water and stir into roux.
Add remaining water, salmon and parsley.
Stir to blend.
Add tabasco sauce, salt, and pepper.
Cover and simmer about 20 minutes.
Serve over hot cooked rice.
