| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
4 |
Servings |
INGREDIENTS
| 213 |
g |
Canned red Alaska salmon |
| 100 |
g |
Curly endive |
| 6 |
|
Juniper berries |
| 6 |
|
Allspice berries |
| 90 |
ml |
Dry white wine |
| 2 |
tb |
Walnut oil |
| 250 |
g |
Wild mushrooms |
| 2 |
|
Garlic cloves crushed in… |
| 1/2 |
ts |
Salt |
| 1 |
sm |
Onion |
INSTRUCTIONS
Drain the can of salmon, reserve the juice. Flake the fish and set aside.
Divide the endive between 4 or 6 serving plates.
Put the salmon juice into a small pan with the juniper, allspice and wine.
Bring to the boil, reduce the heat and simmer for 3 minutes. Allow to cool.
Discard the berries but reserve the stock. Heat the oil in a frying pan.
Fry the mushrooms, garlic and onions for 2-3 minutes, remove the vegetables
and keep warm on a plate.
Pour stock into pan and cook rapidly for 1 minute. Add salmon and
vegetables. Heat gently then pile over endive. Serve immediately.
Serves 4-6. Approx. 150 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
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