|Cooked potato||3 Cup (48 tbs)|
|Onion||1 , grated|
|Canned pink salmon||440 Gram, drained, liquid reserved|
|French mustard||1 Teaspoon|
|Egg||1 , lightly beaten|
|Cheese flavored biscuits||200 Gram, crushed|
|Butter||1 Tablespoon, melted|
|Milk||1⁄2 Cup (8 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Salmon liquid||1⁄2 Cup (8 tbs) (Use The Reserve Liquid)|
|Grated parmesan cheese||2 Tablespoon|
|Canned asparagus||340 Gram, drained|
|Canned baby carrots||310 Gram, drained|
1. Combine potato, onion, salmon, seasonings, mustard, mayonnaise and egg. Form into small balls, coat with biscuit crumbs.
2. Place oil in browning dish, cook on HIGH for four minutes. Add 6 salmon balls, cook on HIGH for three minutes, turn over halfway through cooking. Repeat with remaining salmon balls.
3. Combine butter and flour in bowl cook on HIGH for one minute, stir in combined milk, cream and reserved salmon liquid, cook on HIGH for three to four minutes. Stir in Parmesan cheese. Place salmon balls on serving plate, pour cheese sauce over. Cover.
4. Place asparagus on plate, cover, cook on HIGH for two minutes. Leave stand covered. Place carrots in shallow dish, cover, cook on HIGH for three minutes. Reheat salmon balls on HIGH for two minutes while serving vegetables.
Serving size: Complete recipe
Calories 3974 Calories from Fat 1911
% Daily Value*
Total Fat 214 g329.6%
Saturated Fat 55.9 g279.6%
Trans Fat 0 g
Cholesterol 421 mg140.3%
Sodium 4965.6 mg206.9%
Total Carbohydrates 337 g112.4%
Dietary Fiber 29 g116.2%
Sugars 86 g
Protein 149 g298.7%
Vitamin A 447.7% Vitamin C 158.4%
Calcium 111.9% Iron 181.4%
*Based on a 2000 Calorie diet