Salmon Filled Dutch Baby Recipe

• 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

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. Makes 3-4 servings.
9. Dutch Baby: Combine 3 Large eggs, 3/4 c. lowfat milk, 3/4 c. flour and dash of salt in blender.
10. Blend 30 seconds or possibly till smooth.
11. Heat 1/4 c. butter in 9 to 10 inch skillet, pie plate or possibly shallow baking dish.
12. Pour batter into pan.
13. Bake 20-25 min or possibly till puffed and golden.

salmon, water, soy sauce, cornstarch, zucchini, celery, onion, oil, tomato, dutch

Taken from cookeatshare.com/recipes/salmon-filled-dutch-baby-15854 (may not work)