Potato Salad Topped with Salmon and Corn in Butter Soy Sauce
A filling dish combined with salmon and corn.
15min
141kcal
200mg
- Nutrition facts are for one serving.
- Nutritional values do not include baby leaf greens and black pepper.
Ingredients(Servings: 4)
Directions
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Chop the potato into bite-size chunks and soak in water. Separate the broccoli into florets. Remove the skin from the salmon fillet. Drain the whole corn.
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Place the potatoes and onions into a lidded heat-safe container, cover and heat in a microwave (600W) for 4 minutes. Add in the broccoli and heat for an additional 2 minutes.
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Add (A) to the heat-safe container, heat in a microwave for 2 minutes.
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Roughly mash up the potatoes with a fork, spread out the baby green leaves on a plate, and place the potatoes on top.
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Break up the salmon from (A) and remove any bones. Place on (3), drizzle any remaining (A) over the entire dish and sprinkle on black pepper if desired.
- Feel free to replace the fresh salmon fillet with 40 g (1.4 oz.) of salmon flakes In such case be sure to reduce the amount of soy sauce used to a just less than 2 tsp.
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