418 g Canned red Alaska salmon
250 g Couscous
900 ml Hot water
2 tb Vegetable oil
2 Garlic cloves; crushed
1 Green or red chili pepper
- de-seeded, finely chopped
1 ts Caraway seeds
1 lg Onion; chopped
2 Courgette
- trimmed & thickly sliced
2 Carrots; trimmed and sliced
1 Red or orange pepper
- de-seeded and sliced
300 ml Vegetable or chicken stock
1/4 ts Salt
3 Tomatoes; thickly chopped
15 g Margarine or butter
2 tb Pumpkin seeds
[If you do not have a couscousier in which to cook this recipe,
improvise by using a saucepan and colander. Line the colander with a
muslin cloth, allowing the sides of the cloth to hang over the edge.
Roll up the hanging muslin to make a collar around the edge of the
colander. During the method, the base of the couscousier is equivalent
to the saucepan and the top to the lined colander.]
Drain the can of salmon, reserving the juice. Set aside.
Soak the couscous for 20 minutes in a large bowl of hot water. Heat the
oil in the base of the couscousier, stir in the garlic, chilli pepper,
caraway seeds, onion, courgette, carrot and pepper. Cook gently for 5
minutes. Add the salmon juice and stock to the vegetables. Put the top
of the couscousier on and place the soaked couscous into it. Season with
salt. Cover with a lid and steam for 30 minutes.
Remove the top of the couscousier and add the tomatoes and salmon. Heat
for 5 minutes. Place the couscous onto a large serving plate and gently
stir in the margarine and the pumpkin seeds. Pile the salmon alongside
to serve.
Serves 4. Approx 550 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
