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Serving Size : 6 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
213 g Canned pink Alaska salmon
6 lg Baking potatoes
- scrubbed and pricked
50 g Tinned anchovies
- drained, rinsed, chopped
100 g Button mushrooms, sliced
1 t Pesto
200 g Canned tomatoes
1 t Freshly chopped basil
1 Garlic clove -- crushed
Preheat oven to 190 C, 375 F, Gas mark 5. Drain the
can of salmon and set fish aside.
Bake potatoes until soft. Cut a cross into top of each
potato. Squeeze base to open. Scoop out half of pulp.
Put into a bowl with the salmon, anchovies, mushrooms
and pesto. Mix well. Put into potato skins, closing
cuts to surround filling, return to oven for 20
minutes. Blend remaining ingredients until finely
chopped. Pour into small pan, bring to boil. Reduce
heat. Simmer for 5 minutes. Serve each potato with
some sauce.
Serves 6. Approx. 185 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
