| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Pasta, Microwave, Fish |
4 |
Servings |
INGREDIENTS
| 105 |
g |
Canned red Alaska salmon |
| 50 |
g |
Courgette; chopped |
| 1/2 |
ts |
Salt |
| 75 |
g |
Puntalette* |
| 4 |
lg |
Beefsteak tomatoes; OR… beefsteak tomatoes |
| 25 |
g |
Sweetcorn kernels |
| 2 |
|
Spring onions; chopped |
| 2 |
tb |
Olive oil |
| 1 |
tb |
White wine vinegar |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
ts |
Caster sugar |
| 1 |
|
Garlic clove |
| 1 |
tb |
Freshly chopped basil |
INSTRUCTIONS
*Puntalette is rice-shaped pasta. Other small pasta may be used.
Drain can of salmon, reserving the juice. Flake the fish.
Put the courgette in a bowl, sprinkle with salt. Leave for 30 minutes then
rinse thoroughly. Cook puntalette in water in a covered microwave proof
bowl for 10 minutes on HIGH POWER. Rinse and drain.
Cut tomatoes into flower shapes. Discard pips and tough core. Allow to
stand for a further 10 minutes, then add courgette, sweetcorn, spring onion
and salmon. Whisk salmon juice with remaining ingredients then pour into
puntalette mixture. Mix well. Pile into tomato shells and serve.
Serves 4-6. Approx. 170 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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