Fisherman’s Salmon with Rice and Tomatoes
Preparation Time: 20 minutes | ||
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Put the salmon into a large bowl and flake it with a fork. Make dressing by whisking together the oil, vinegar, and mustard until well blended. Stir in parsley. Add the rice, corn and dressing to the salmon and toss until well-mixed. Place the tomato halves on a platter and fill with the salmon mixture. | ||
Serves: 4 |
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1 Cup of Fruits and Vegetables per Serving | ||
Fruit and /or Veggie color(s): | ||
Nutrition Information per Serving: | ||
calories: 306 Total Fat: 9.7g Saturated Fat: 2.1g % of Calories from Fat: 28% % of Calories from Saturated Fat: 6% |
Protein: 26g Carbohydrates: 30g Cholesterol: 39mg Dietary Fiber: 5g Sodium: 526mg |
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Each serving provides: An excellent source of vitamin A, vitamin C, folate, calcium, potassium and a good source of magnesium and fiber. |
Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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