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Salmon Skillet Goldenrod Recipe
|Water||1 Cup (16 tbs)|
|Uncooked packaged precooked rice||1 Cup (16 tbs)|
|Condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
|Cream cheese||6 Ounce, cubed (2 Packages Of 3 Ounce Each)|
|Hard cooked eggs||2|
|Frozen cut asparagus||9 Ounce, cooked and drained (1 Package)|
|Canned salmon||16 Ounce, drained, flaked, and bones removed (1 Can)|
Calories 1279 Calories from Fat 556
% Daily Value*
Total Fat 63 g96.3%
Saturated Fat 23.8 g118.9%
Trans Fat 0 g
Cholesterol 422.5 mg
Sodium 2007.8 mg83.7%
Total Carbohydrates 98 g32.7%
Dietary Fiber 3.6 g14.5%
Sugars 10.2 g
Protein 71 g142%
Vitamin A 62.7% Vitamin C 67.6%
Calcium 60.7% Iron 31.9%
*Based on a 2000 Calorie diet
Add rice; turn off heat.
Cover and let stand 5 minutes.
In a 12-inch skillet combine soup, milk, cream cheese, and rice.(Electric skillet 220°.)
Cook and stir over low heat till cheese melts.
Remove yolk from one hard-cooked egg; set aside for garnish.
Coarsely chop egg white and remaining egg.
Fold chopped egg and asparagus into rice mixture.
Simmer till mixture is heated through, about 15 minutes.
Stir in salmon; heat through.
Garnish with sieved egg yolk.