| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Fish, Main dish, Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 213 |
g |
Canned Alaska salmon (pink or red) |
| 6 |
|
Eggs |
| 6 |
tb |
Cream or fromage frais |
|
|
Salt and white pepper |
| 1 |
tb |
Sunflour oil |
| 213 |
g |
Canned red pimento pepper drained and chopped |
| 100 |
g |
Button mushrooms trimmed and sliced |
| 4 |
sl |
Wholemeal toast; OR… Pitta breads (warmed and split) |
INSTRUCTIONS
Drain the can of salmon. Flake the fish. Set aside.
Beat together the eggs, cream or fromage frais and seasoning. Heat the oil
in a saucepan and gently scramble the eggs, stirring to keep the
consistency light. While the eggs are still soft, but thick, add the
salmon, pepper and mushrooms. Continue cooking for a further few seconds to
heat through. Serve hot on the toast or piled into pitta breads.
Serves 4. Approx. 425 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:
“Prayer: Don’t give God instructions — just report for duty!”