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Low Carb
Mexi-Salmon Bake

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30-Minute Meal

Calories: 324     Total Fat: 20g
Cholesterol:     Protein: 31g
Carbohydrates: 4g     Sodium: 846mg

Makes 4 to 6 servings

  • Vegetable oil cooking spray
  • 1-1/2 cups (about 7 ounces) fresh or frozen sweet pepper strips
  • 7 eggs
  • 1/2 cup water
  • 1-1/2 teaspoons Cajun or Creole seasoning
  • 1 can (14.75 ounces) or 2 cans (7.5 ounces each) traditional pack Alaska Salmon or
  • 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked
  • 1 cup (4 ounces) shredded
  • Colby-Jack or Mexican cheese blend, divided

    1. Preheat oven to 400°F. Spray coat 9-inch baking dish.
    2. Microwave peppers on HIGH on microwaveable plate, 2 to 3 minutes for frozen, 1 to 2 minutes for fresh. Drain or pat dry peppers. Transfer peppers to baking dish.
    3. Beat together eggs, water and seasoning. Stir in salmon and 3/4 cup cheese. Pour mixture over peppers. Top with remaining 1/4 cup cheese.
    4. Bake 18 to 20 minutes, until puffed and golden.
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