INGREDIENTS

INSTRUCTIONS

Drain can of salmon. Mix juice with milk and yogurt. Melt butter on HIGH
POWER for 30 seconds. Stir in mushrooms, courgette and chives, cook for 2
minutes on HIGH POWER.
Flake in salmon. Arrange one third of potato slices into base of microwave
proof dish. Spread half salmon mixture over. Top with third of potatoes.
Add remaining salmon, cover with rest of potatoes. Pour over salmon stock.
Sprinkle with cheese and cover. Cook on MEDIUM POWER for 15 minutes.
Uncover and cook for 5 minutes. Stand for 5 minutes. Brown under a
conventional grill before serving.
Serves 4. Approx. 340 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

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”