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Ingredientes
- 213 gm Canned pink Alaska salmon
- 90 ml Lowfat milk
- 3 Tbsp. Greek yogurt
- 450 gm Old potatoes peeled and thinly sliced
- 15 gm Butter or possibly margarine
- 100 gm Button mushrooms, sliced
- 100 gm Courgettes, minced
- 1 Tbsp. Freshly minced chives
- 100 gm Cheddar cheese, grated
Direcciones
- Drain can of salmon. Mix juice with lowfat milk and yogurt. Heat butter on HIGH POWER for 30 seconds. Stir in mushrooms, courgette and chives, cook for 2 min on HIGH POWER.
- Flake in salmon. Arrange one third of potato slices into base of microwave proof dish. Spread half salmon mix over. Top with third of potatoes.
- Add in remaining salmon, cover with rest of potatoes. Pour over salmon stock.
- Sprinkle with cheese and cover. Cook on MEDIUM POWER for 15 min.
- Uncover and cook for 5 min. Stand for 5 min. Brown under a conventional grill before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 4 servings | |
| Calories 289 | |
| Calories from Fat 129 | 45% |
| Total Fat 14.57g | 18% |
| Saturated Fat 8.05g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 445mg | 19% |
| Potassium 712mg | 20% |
| Total Carbs 17.64g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.97g | 2% |
| Protein 22.5g | 36% |
