Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Microwave
Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
105 g Canned red Alaska salmon
50 g Courgette -- chopped
1/2 ts Salt
75 g Puntalette*
4 lg Beefsteak tomatoes -- OR...
6 sm -beefsteak tomatoes
25 g Sweetcorn kernels
2 Spring onions -- chopped
2 tb Olive oil
1 tb White wine vinegar
1/2 ts Dry mustard
1/4 ts Caster sugar
1 Garlic clove
1 tb Freshly chopped basil
*Puntalette is rice-shaped pasta. Other small pasta
may be used.
Drain can of salmon, reserving the juice. Flake the
fish.
Put the courgette in a bowl, sprinkle with salt. Leave
for 30 minutes then rinse thoroughly. Cook puntalette
in water in a covered microwave proof bowl for 10
minutes on HIGH POWER. Rinse and drain.
Cut tomatoes into flower shapes. Discard pips and
tough core. Allow to stand for a further 10 minutes,
then add courgette, sweetcorn, spring onion and
salmon. Whisk salmon juice with remaining ingredients
then pour into puntalette mixture. Mix well. Pile into
tomato shells and serve.
Serves 4-6. Approx. 170 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
