Name: Salmon Parisienne
Ingredients: 213 g Canned Alaska salmon (pink or red); 2 Scallops; 4 tb White wine; 15 g Butter or margarine; 15 g Plain flour; 2 ts Freshly chopped parsley; 2 Fresh tomatoes; skinned, de-seeded, chopped; 4 tb Fromage frais OR- single cream; Salt; Freshly ground black pepper; 50 g Fresh white breadcrumbs; 50 g Cheddar cheese, grated

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Dairy		Main dish, Fish, Microwave	4	Servings

INGREDIENTS

213	g	Canned Alaska salmon (pink or red)
2		Scallops
4	tb	White wine
15	g	Butter or margarine
15	g	Plain flour
2	ts	Freshly chopped parsley
2		Fresh tomatoes; skinned, de-seeded, chopped
4	tb	Fromage frais OR- single cream
		Salt
		Freshly ground black pepper
50	g	Fresh white breadcrumbs
50	g	Cheddar cheese, grated

INSTRUCTIONS

Drain the can of salmon, reserving the juice. Break the fish into flakes
and set aside.
Put the salmon juice into a dish along with the scallops and wine. Cover
with cling film and puncture twice. Cook on MEDIUM POWER for 3 minutes.
Chop the scallops and mix them into the flaked salmon. Melt the butter in a
dish on HIGH POWER for 30 seconds. Stir in the flour, cook for a further 30
seconds on HIGH POWER. Add the liquor from the scallops to the flour,
mixing well to prevent lumps forming.
Cook on HIGH POWER for 1 minute. Stir the sauce into the salmon and scallop
mixture along with the parsley, tomatoes and fromage frais or cream. Season
to taste then pile equal amounts of the mixture into shell shaped dishes.
Mix together the breadcrumbs and cheese. Sprinkle these over the scallops.
Arrange the dishes on a microwave proof tray. Cook on MEDIUM POWER for 10
minutes. Brown under a conventional grill, if liked. Serve with salad.
Serves 4. Approx. 265 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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