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8Ingredients
30Minutes
160Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 can salmon (– 213g, I used Pink Pacific)
- 1 small onion (sliced)
- 2 cloves garlic (sliced/crushed)
- 1/4 hot pepper (optional, but adds the kick to the curry)
- 1 scallion
- 1 tsp. curry powder (your favorite)
- 1 Tbsp. oil
- 1 dash black pepper
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium70mg3% |
| Potassium370mg11% |
| Protein21g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate1g0% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A4% |
| Vitamin C10% |
| Calcium2% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Menzie 4 years ago
It’s okay. I did drain the salmon juice out before I knew that I wasn’t supposed to (Womp womp). The recipe also didn’t tell me to buy tomatoes, so I didn’t. I think that could have made a difference. Overall, it’s an okay dish.