| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Tex-Mex |
Salads, Seafood, Vegetables, Main dish, Tex-mex |
1 |
Servings |
INGREDIENTS
|
|
KRYS PULLIAM RNMK37A—– |
| 8 |
|
Sun-dried tomatoes packed |
|
|
In olive oil |
| 6 |
tb |
Lemon juice |
| 8 |
oz |
Green chilies — chopped |
| 20 |
oz |
Frozen corn kernels — |
|
|
Thawed |
| 26 |
oz |
Boneless skinless pink |
|
|
Salmon packed in water or |
|
|
Fresh |
|
|
Salt and pepper |
INSTRUCTIONS
Mince the sun-dried tomatoes and place them in a serving bowl. Add the
lemon juice, chilies and corn, mix well. Drain the salmon and mix it gently
into the corn, trying to leave the salmon in somewhat large chunks. Season
to taste with salt and pepper. This is a wonderful salad. Also, I have
stuffed this into pita bread for a great sandwich. Be sure to mix in the
salmon last or you'll end up with a flaked fish paste.
MM Format Norma Wrenn npxr56b
Recipe By :
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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