Salmon, Potato & Caper Pizzas
Created by ImPat on November 27, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Recipe #16135
Ingredients
- Lebanese bread (2 pieces, wholemeal 25cm diameter)
- 400 grams potatoes (red delight, thinly sliced)
- 2 teaspoons fresh thyme (leaves)
- 2 garlic cloves (very thinly sliced)
- 1 tablespoon capers (small, rinsed drained)
- 50 grams low-fat mozzarella cheese (coarsely grated, 1/2 cup)
- 150 grams salmon fillets (skinless)
- 75 grams low-fat sour cream (1/4 cup)
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon horseradish cream
- Mixed salad green (to serve)
How to Make
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Step 1: Preheat oven to 220C and place Lebanese bread on 2 large baking trays.
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Step 2: Arrange potato, overlapping slightly over bread and spray with oil and then top with thyme, garlic, capers and mozzarella.
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Step 3: Bake, swapping trays halfway through cooking for 10 to 15 minutes or until potato is tender and bases are crisp.
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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.
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Step 5: Combines sour cream, lemon juice and horseradish cream in a bowl.
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Step 6: Divide salmon between pizzas and top with salad leaves and drizzle with horseradish mixture.
Nutritional Facts
- 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