Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pink Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bacon | 1 slice cooked (8g) | 43 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Soup | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 slices bacon, finely chopped
- 1 10-3/4-ounce can condensed cream of chicken soup
- 1 15-1/2-ounce can pink salmon (drain; reserve liquid), flaked
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1/4 teaspoon hot pepper sauce
- 3 hard-cooked eggs, chopped
- 3 cups hot cooked rice
- 1/2 cup soft breadcrumbs
- 1/2 to 1 teaspoon paprika
- =
Directions
Cook bacon in large skillet over low heat until crisp. Remove from pan; drain on absorbent paper.
Heat soup and 1 tablespoon bacon drippings. Add parsley, salmon liquid, lemon juice and pepper sauce; cook 2 to 3 minutes. Add salmon and eggs. Pour salmon mixture over rice in greased 2-quart baking dish. Sprinkle with breadcrumbs, bacon and paprika. Brown under broiler, watching carefully to prevent burning.