Salmon Skillet Goldenrod Recipe


Preparation Time5 MinCooking Time25 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings2
MethodMain Ingredient
Interest Group


 Water1 Cup (16 tbs)
 Butter/Margarine1 Tablespoon
 Uncooked packaged precooked rice1 Cup (16 tbs)
 Condensed cream of celery soup10 1⁄2 Ounce (1 Can)
 Milk3⁄4 Cup (12 tbs)
 Cream cheese6 Ounce, cubed (2 Packages Of 3 Ounce Each)
 Hard cooked eggs2
 Frozen cut asparagus9 Ounce, cooked and drained (1 Package)
 Canned salmon16 Ounce, drained, flaked, and bones removed (1 Can)

Nutrition Facts

Serving size

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


Bring water and butter to a boil in a small saucepan.
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 occasionally.
Stir in salmon; heat through.
Garnish with sieved egg yolk.