Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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
