09-22-2004, 05:44 AM
[size 1]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
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 [/size]
[signature]
- (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
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 [/size]
[signature]