Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
418 g Canned Alaska salmon
-(pink or red)
8 tb Fromage frais
-OR- Greek yogurt
50 g Cucumber -- sliced
1/2 ts Mint
8 Ready-made taco shells
100 g Iceberg lettuce, shredded
3 Tomatoes -- chopped
50 g Cheddar cheese, grated
Olives -OR- anchovies
-OR- chopped peppers
-(to garnish)
Pre-heat the oven to 200 C, 400 F, Gas mark 6.
Drain the can of salmon. Flake the fish and set aside.
Mix together the fromage frais or Greek yogurt,
cucumber and mint. Set aside. Heat the taco shells in
the oven for 2-3 minutes until pliable. (Tacos can
also be warmed in a microwave. 30 seconds on HIGH for
each taco.)
Pile lettuce and tomato into each shell then top with
chunks of salmon, a spoonful of the cucumber mixture
and some grated cheese. Garnish and serve immediately.
Serves 6-8. Approx. 310 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
