| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
|
Main dish |
2 |
Servings |
INGREDIENTS
| 213 |
g |
Canned red Alaska salmon |
| 2 |
tb |
Olive oil |
| 1 |
|
Garlic clove; crushed |
| 1 |
sm |
Onion; chopped |
| 1 |
|
Leek; cleaned and sliced |
| 100 |
g |
Long grain rice |
| 100 |
g |
Shelled prawns |
| 100 |
g |
Mussels in brine; drained OR- Mussels in shells |
| 375 |
ml |
Vegetable or chicken stock |
| 1/2 |
|
Lemon; juiced |
| 1/2 |
ts |
Ground saffron; OR… ground turineric |
| 2 |
|
Tomatoes; skinned, de-seeded and chopped |
| 10 |
|
Whole cooked prawns |
|
|
Lemon slices to garnish |
INSTRUCTIONS
[Saffron gives this dish its traditional Paella coloring. It is however,
expensive. Turmeric can be used as a substitute.]
Drain the can of salmon, reserving the juice. Set aside.
Heat the oil in a large pan and cook the garlic, onion and leek for 5
minutes. Stir in the rice, prawns, mussels, salmon juice, stock, lemon
juice and saffron. Mix well, bring to the boil. Reduce the heat and simmer
for 15-20 minutes or until the liquid is almost completely absorbed by the
rice.
Stir the tomatoes into the rice along with the salmon, broken into large
flakes.
Pile into a serving dish and decorate with the whole prawns and lemon
slices. Serve immediately.
Serves 2. Approx. 580 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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