Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
735
Calories
36g
Protein
33g
Fat
71g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
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
- =
- 3 cups cooked rice
- 1 16-ounce can fancy mixed Chinese vegetables, drained
- 1 15-1/2 ounce can salmon (drain; reserve liquid)
- 1 cup thinly sliced celery
- 1/2 green pepper, cut into thin strips
- 1/2 cup finely chopped onion
- 1 cup mayonnaise
- 2 tablespoons soy sauce
- 1/4 teaspoon ground black pepper
- 1 3-ounce can chow mein noodles
- Lettuce leaves
- Tomato wedges for garnish (optional )
- =
Directions
1
Combine rice, Chinese vegetables, flaked salmon, celery, green pepper and onion in large bowl.
2
Blend mayonnaise, soy sauce, 2 tablespoons salmon liquid and black pepper. Pour over salmon mixture; toss lightly. Chill. Just before serving, add noodles and toss again. Serve on lettuce leaves; garnish with tomato wedges, if desired.
Recipe sourced from
fandom