Salmon Filled Dutch Baby Recipe Recipe

Name: Salmon Filled Dutch Baby Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can salmon; 2 tbsp. water; 1 teaspoon soy sauce; 1 tbsp. cornstarch; 1 c. sliced zucchini; 1/2 c. sliced celery; 1/4 c. each onion & water chestnuts; 2 tbsp. oil; 1 tomato (wedges); Dutch baby

Servings: persons

1
Drain salmon, reserve liquid.
2
Break into chunks.
3
Combine salmon liquid, water, soy sauce and cornstarch.
4
Saute/fry zucchini, celery and onion in oil for 5 min or possibly till tender.
5
Add in salmon, water chestnuts, tomato wedges and cornstarch mix.
6
Cook and stir gently till mix is slightly thickened and thoroughly heated.
7
Spoon salmon - vegetable mix in warm Dutch baby.
8
Dutch Baby: Combine 3 Large eggs, 3/4 c. lowfat milk, 3/4 c. flour and dash of salt in blender.
9
Blend 30 seconds or possibly till smooth.
10
Heat 1/4 c. butter in 9 to 10 inch skillet, pie plate or possibly shallow baking dish.
11
Pour batter into pan.
12
Bake 20-25 min or possibly till puffed and golden.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 can salmon, 2 tbsp. water, 1 teaspoon soy sauce, 1 tbsp. cornstarch, and more.

Yes, Salmon Filled Dutch Baby Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Filled Dutch Baby Recipe

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