I received this recipe in the mail the other day from the Mayo clinic newsletter. Decided to give it a try. It’s easy to get in a rut with your cooking and just keep making the same recipes all the time. This one was a good one to break out of the routine with.
I substituted canned coconut milk for the evaporated milk, and I used a frozen salmon filet from Costco instead of canned salmon. The corn with some of our canned corn from this year and the potatoes were also from the garden.
- 1 teaspoon olive oil
- 1/2 cup chopped celery
- 1 clove garlic, minced
- 1 15-ounce can reduced-sodium chicken broth
- 2 1/2 cups frozen country-style hash browns with green pepper and onion
- 1 cup frozen peas and carrots
- 1/2 teaspoon dill
- 1/2 teaspoon ground pepper
- 6 ounces pouched or canned pink salmon (bones removed)
- 1 12-ounce can evaporated skim milk
- 1 can (14 3/4 ounces) no-salt-added, cream-style corn
In a large saucepan over medium heat, saute olive oil and celery for about 10 minutes. Add the garlic and saute for another minute.
Add the chicken broth, hash browns, peas and carrots, dill and pepper and bring to a boil. Reduce heat and simmer for about 10 minutes, until the vegetables are done but not overcooked.
Add the salmon, separating it into pieces with a fork. Stir in the evaporated milk and corn and cook until heated through.
Nutritional analysis per serving
Serving size :About 1 cup
- Calories 166
- Total fat 2.5 g
- Saturated fat 0.5 g
- Trans fatTrace
- Monounsaturated fat 1 g
- Cholesterol 18 mg
- Sodium 207 mg
- Total carbohydrate 26 g
- Dietary fiber 2 g
- Added sugar s0 g
- Protein 11 g