Directions:
- Melt margarine in pan and remove from heat.
- Stir in flour until smooth.
- Return to heat and cook until dark brown, stirring constantly.
- Lower heat; stir in onions, shallots, garlic, and celery and cook until soft, about 10 to 15 minutes, stirring often.
- Lower heat to simmer.
- Dissolve tomato puree in 1/4 cup water and stir into roux.
- Add remaining water, salmon and parsley. Stir to blend.
- Add Tabasco sauce, salt, and pepper.
- Cover and simmer about 20 minutes.
- Serve over hot cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 304.65 Kcal (1276 kJ) | ||
| Calories from fat | 135.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.05g | 23% | |
|---|---|---|---|
| Cholesterol | 87.96mg | 29% | |
| Sodium | 316.44mg | 13% | |
| Potassium | 687.69mg | 15% | |
| Total Carbs | 9.79g | 3% | |
| Sugars | 3.38g | 14% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 31.22g | 62% | |
| Vitamin C | 6.9mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 44.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 135.67 Kcal (568 kJ) | ||
| Calories from fat | 60.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.7g | 23% | |
|---|---|---|---|
| Cholesterol | 39.17mg | 29% | |
| Sodium | 140.92mg | 13% | |
| Potassium | 306.25mg | 15% | |
| Total Carbs | 4.36g | 3% | |
| Sugars | 1.51g | 14% | |
| Dietary Fiber | 0.8g | 7% | |
| Protein | 13.9g | 62% | |
| Vitamin C | 3.1mg | 12% | |
| Iron | 0.2mg | 3% | |
| Calcium | 19.7mg | 4% | |
* 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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