Try this Spring Salmon Chowder recipe, or contribute your own.
Suggest a better descriptionCook carrots until tender in boiling vegetable broth. Add thyme. Cover and cook about 4 minutes. Carefully add salmon to pan. Simmer, uncovered, 3 to 5 minutes. Stir in spinach and green onion, cook until spinach begins to wilt. Add pepper to taste.
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Serving Size: 1 Serving (1180g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 489 | ||
Calories from Fat: 110 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 176.9mg | 54 % | |
Sodium 1929.9mg | 67 % | |
Potassium 1680.1mg | 44 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 17.9g | ||
Protein 70g | 100 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 489
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