| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish, Main dish |
4 |
Servings |
INGREDIENTS
| 418 |
g |
Canned pink Alaska salmon |
| 430 |
g |
Frozen broccoli cooked and drained |
| 150 |
ml |
Dry white wine |
| 2 |
tb |
Freshly chopped parsley |
| 15 |
g |
Cornflour |
| 175 |
g |
Gruyere or Edam cheese thinly sliced |
INSTRUCTIONS
Pre-heat the oven to 190C, 375F, Gas mark 5.
Drain the can of salmon and make the juice up to 150ml / 1/4 pint with
water for fish stock. Break the salmon into large chunks and arrange it
with the broccoli in a single or 4 individual ovenproof dishes. Put the
fish stock, wine, parsley and cornflower into a saucepan and blend until
smooth. Heat gently, stirring all the time until the sauce thickens. Pour
over the salmon and broccoli.
Arrange the slices of cheese over the top of the dish and bake for 20
minutes or until the cheese has melted. Serve immediately.
Serves 4. Approx. 395 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master compatible
recipe format courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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