Salmon, Potato & Caper Pizzas
Recipe: #16135
November 27, 2014
"From our local/state Sunday newspaper. It got a good review on the nutrition stakes and rated well being packed in omega-3, flavanoid compounds, quencetin. vitamin A and K. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (173 g)
- Calories 188.2
- Total Fat - 6.8 g
- Saturated Fat - 3.1 g
- Cholesterol - 32.6 mg
- Sodium - 198.3 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 2.7 g
- Sugars - 1.5 g
- Protein - 13.7 g
- Calcium - 153.6 mg
- Iron - 1 mg
- Vitamin C - 12.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 220C and place Lebanese bread on 2 large baking trays.
Step 2
Arrange potato, overlapping slightly over bread and spray with oil and then top with thyme, garlic, capers and mozzarella.
Step 3
Bake, swapping trays halfway through cooking for 10 to 15 minutes or until potato is tender and bases are crisp.
Step 4
Meanwhile, heat a non-stick frying pan over medium heat and spray with oil and cook salmon for 2 to 3 minutes each side or until fish flakes easily when tested with a fork in the thickest part and then flake into large pieces.
Step 5
Combines sour cream, lemon juice and horseradish cream in a bowl.
Step 6
Divide salmon between pizzas and top with salad leaves and drizzle with horseradish mixture.
Tips
- Olive oil cooking spray