Directions:
- Cover the smoked salmon (remove skin if necessary) in water and gently poach, turning once until fish begins to flake.
- Remove from the poaching liquid (reserve) and break apart with a fork.
- Heat the butter in a large skillet, add fish and stir gently for a few minutes.
- Mix in the cooked rice.
- Heat.
- Meanwhile, in bowls, evenly divide the half and half, add small pinch of nutmeg to each and 1/4C poaching liquid.
- Spoon hot rice/fish mixture into bowls and top with chopped egg and minced parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.58 Kcal (823 kJ) | ||
| Calories from fat | 95.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.65g | 16% | |
|---|---|---|---|
| Cholesterol | 139.76mg | 47% | |
| Sodium | 662.42mg | 28% | |
| Potassium | 90.28mg | 2% | |
| Total Carbs | 8.2g | 3% | |
| Sugars | 1.27g | 5% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 17.59g | 35% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 67.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 152.25 Kcal (637 kJ) | ||
| Calories from fat | 74.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.25g | 16% | |
|---|---|---|---|
| Cholesterol | 108.25mg | 47% | |
| Sodium | 513.05mg | 28% | |
| Potassium | 69.92mg | 2% | |
| Total Carbs | 6.35g | 3% | |
| Sugars | 0.98g | 5% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 13.63g | 35% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.2mg | 2% | |
| Calcium | 52.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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