Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | 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
- 1 lb. salmon fillets, boneless and skinless
- 1 cup onion, chopped
- 1 cup potato, diced
- 1/4 cup celery, chopped
- 1 tablespoon oil
- 2 tablespoons water
- 2 tablespoons flour
- 1/4 teaspoon pepper
- 1/4 teaspoon dried dill
- 1 can (8 oz.) stewed tomatoes
- 2 cans (13 oz. each) evaporated skim milk
- 1/2 cup part-skim mozzarella cheese, grated
- 2 tablespoons fresh parsley, chopped
Directions
1.Cut salmon into 1-inch chucks and set aside.
2.In a medium-sized saucepan, heat oil and sauté onion, potato and celery for about 5 minutes. Add water and continue to cook until potatoes are tender.
3.Blend in flour, pepper, dill, milk and salmon. Heat until soup thickens then reduce heat and simmer, stirring occasionally, until salmon flakes when tested with a fork.
4.Stir in cheese and parsley.