Teriyaki Salmon Salad
VIEW RECIPE
Stuffed Mushroom with Salmon
Makes15 appetizers
Prep Time15 min
cook Time
20 min
Time to Table35 min
Impress your guests at dinner parties with this delicious appetizer!
SHARE THIS RECIPE
USED IN THIS RECIPE
Ingredients
1 can (142 g) CLOVER LEAF® Flaked Sockeye Salmon - Skin and Bones Removed, drained
15 Shiitake mushrooms
1 (350 g) potatoes, cubed
1/3 tsp salt
A pinch black pepper
A pinch coriander leaves, chopped
4 tbsp cooking oil
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Drain the salmon, mash with a fork.
- Remove stems from Shiitake mushrooms.
- Let the potatoes boil for 10 mins until soft. Drain gently. Add 2 tablespoons of hot water, then season with salt and pepper. Mash with a fork and stuff mashed potato in equal portions into the mushrooms.
- Heat a frying pan with 4 tablespoons of oil. Pan fry the mushroom with the mashed potato side down over medium low heat for 5 minutes. Flip and continue frying for another 4 minutes. Remove from heat.
- Place salmon on top of the mashed potato and sprinkle with chopped coriander. Serve.
Tip:
- If the Stuffed Mushroom turns cool, roast it in the oven for 5 minutes at 250F.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 60 | |
| Fat | 4.5 g | 6% |
| Saturated Fat | 0.5 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 3% | |
| Carbohydrate | 6 g | |
| Fibre | 1 g | 4% |
| Sugar | 1 g | 1% |
| Protein | 4 g | |
| Cholesterol | 5 mg | |
| Sodium | 120 mg | 5% |
| Potassium | 125 mg | 3% |
| Calcium | 10 mg | 1% |
| Iron | 1 mg | 6% |
