Salmon Newburg

Name: Salmon Newburg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 lb.) can salmon; 1 (10 1/2 oz.) can mushroom soup; 1/4 tsp. dried thyme, crumbled; 1/2 c. half and half; 1/8 tsp. nutmeg; 1 egg, beaten; 2 Tbsp. green onion, chopped; 1 Tbsp. pimiento, sliced; 1 Tbsp. lemon juice; 1/2 tsp. paprika; hot fluffy rice

Eats Now Editorial Team · 138 kcal · Seafood

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Salmon Newburg – a delicious recipe with salmon, mushroom soup, thyme, nutmeg, egg, green onion. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 (1 lb.) can salmon
1 (10 1/2 oz.) can mushroom soup
1/4 tsp. dried thyme, crumbled
1/2 c. half and half
1/8 tsp. nutmeg
1 egg, beaten
2 Tbsp. green onion, chopped
1 Tbsp. pimiento, sliced
1 Tbsp. lemon juice
1/2 tsp. paprika
hot fluffy rice

1
Drain salmon; remove skin and bones.
2
In medium saucepan, blend undiluted soup with half and half, thyme and nutmeg.
3
Bring to boil over medium heat.
4
Stir in small amount of sauce into egg. Add back to sauce; cook 2 minutes.
5
Fold in green onion, pimento and salmon.
6
Heat over low heat, about 5 minutes.
7
Blend in lemon juice and paprika.
8
Serve over hot rice.

138

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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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 1 (1 lb.) can salmon, 1 (10 1/2 oz.) can mushroom soup, 1/4 tsp. dried thyme, crumbled, 1/2 c. half and half, and more.

Yes, Salmon Newburg 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.

Quick Info

Servings
4 servings
Calories
138 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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