| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
|
Main dish, Side dish, Fish |
2 |
Servings |
INGREDIENTS
| 213 |
g |
Canned Alaska salmon (pink or red) |
| 175 |
g |
Long grain rice |
| 75 |
g |
Shelled prawns |
| 2 |
ts |
Paprika |
| 2 |
tb |
Sherry (or slightly more) |
| 175 |
g |
Curd or cream cheese |
| 4 |
|
Spring onions trimmed and chopped |
INSTRUCTIONS
Drain the can of salmon, reserve the juice. Flake the fish, set aside.
Cook the rice in a saucepan with the salmon juice and 450ml / 3/4pint
boiling water.
Put the prawns, paprika, sherry and cheese into a blender. Blend until well
chopped then heat in a saucepan until almost boiling. Stir in the flaked
salmon. Warm through but do not boil. Stir the onions into the cooked rice.
Pile onto individual serving plates and pour the salmon sauce over.
Serves 2. Approx. 440 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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