Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
1056
Calories
46g
Protein
35g
Fat
139g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sockeye Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- ½ cup chopped leeks
- ⅓ cup chopped carrots
- ⅓ cup chopped green pepper
- 3 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 2½ cups milk
- 1 cup tomato juice
- 2 cans red sockeye salmon drained
- 12 slices lemon
Directions
1
In Dutch oven sauté leeks, carrots and pepper in butter until tender then stir in flour, salt and cayenne.
2
Gradually add milk stirring constantly and cook and stir until thickened and smooth.
3
Stir in tomato juice.
4
Remove bones and skin carefully from salmon then break into chunks and stir gently into the hot mixture.
5
Heat through but do not boil.
6
Serve at once garnished with 2 lemon slices.
7
Category:Cathy's Recipes
8
Category:Leek Recipes
9
Category:Carrot Recipes
10
Category:Green bell pepper Recipes
11
Category:Tomato juice Recipes
12
Category:Salmon Recipes
Recipe sourced from
fandom