Estimated Nutrition (whole recipe, rough)
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Apple | 1 medium (182g) | 95 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- =
- 2 salmon steaks, 1 to 1-1/2 inches thick (about 4 ounces EACH)
- 3 tablespoons butter or margarine, divided
- salt (optional)
- ground black pepper
- 1 lime, thinly sliced, divided
- 1/2 cup coarsely chopped tart red apple
- 2 pineapple slices, cut into chunks, with 2 tablespoons juice
- 1/2 cup chicken broth
- 1 1/2 teaspoons cornstarch
- 1 teaspoon sugar
- 1 cup hot cooked rice
- 1 tablespoon slivered almonds, toasted
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
Brush steaks with 1 tablespoon butter, melted. Season with salt and pepper, and sprinkle with juice from the ends of the lime. Place steaks on broiler pan. Broil steaks 3 to 4 inches from heat source until browned, 4 to 5 minutes on each side.
Meanwhile, melt remaining 2 tablespoons butter in medium skillet. Add apple and pineapple. Cook over medium heat 3 minutes.
Combine pineapple juice, broth, cornstarch and sugar. Add to skillet; cook, stirring, until clear and thickened, 3 to 5 minutes. Add lime slices. Salt to taste. Serve sauce over steaks and beds of fluffy rice. Garnish with almonds.