| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
M, Ain dish |
6 |
Servings |
INGREDIENTS
| 213 |
g |
Canned pink Alaska salmon |
| 6 |
lg |
Baking potatoes scrubbed and pricked |
| 50 |
g |
Tinned anchovies drained, rinsed, chopped |
| 100 |
g |
Button mushrooms, sliced |
| 1 |
ts |
Pesto |
| 200 |
g |
Canned tomatoes |
| 1 |
ts |
Freshly chopped basil |
| 1 |
|
Garlic clove; crushed |
INSTRUCTIONS
Preheat oven to 190 C, 375 F, Gas mark 5. Drain the can of salmon and set
fish aside.
Bake potatoes until soft. Cut a cross into top of each potato. Squeeze base
to open. Scoop out half of pulp. Put into a bowl with the salmon,
anchovies, mushrooms and pesto. Mix well. Put into potato skins, closing
cuts to surround filling, return to oven for 20 minutes. Blend remaining
ingredients until finely chopped. Pour into small pan, bring to boil.
Reduce heat. Simmer for 5 minutes. Serve each potato with some sauce.
Serves 6. Approx. 185 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:
“Death: the end of excuses, the beginning of eternity”