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Salmon Jackets

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Submitted by fritz`

YIELD

6 servings

PREP

25 min

COOK

1 hrs

READY

1 hrs

Ingredients

213 213
GRAMS GRAMS SALMON
alaska, canned, pink
6 6
EACH EACH POTATOES
baking, large, scrubbed and pricked
50 5E+1
GRAMS GRAMS ANCHOVY FILLETS
tinned, drained, rinsed, chopped
100 1E+2
GRAMS GRAMS MUSHROOMS
button, sliced
1 5
TEASPOON ML BASIL PESTO *
200 2E+2
GRAMS GRAMS TOMATOES
canned
1 5
TEASPOON ML BASIL
freshly chopped *
1 1
CLOVE CLOVE GARLIC
crushed

Directions

Preheat oven to 190 C, 375℉ (190℃).

Drain the can of salmon and set fish aside.

Bake potatoes until soft.

Cut a cross into top of each potato.

Squeeze base to open. Scoop out half of pulp.

Put into a bowl with the salmon, anchovies, mushrooms and pesto.

Mix well. Put into potato skins, closing cuts to surround filling, return to oven for 20 minutes. Blend remaining ingredients until finely chopped. Pour into small pan, bring to boil. Reduce heat. Simmer for 5 minutes. Serve each potato with some sauce. Serves 6.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 221 14% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 332mg 14%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 14%
Sugars g
Protein 26g
Vitamin A 6% Vitamin C 29%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

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