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---------- Recipe via Meal-Master (tm) v8.02 Title: SALMON COUSCOUS Categories: Fish, Pasta, Main dish Yield: 4 servings 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: ALASKA SEAFOOD TARTS Categories: Main dish, Fish Yield: 6 servings 418 g Canned pink Alaska salmon 350 g Packet filo pastry 3 tb Walnut oil 15 g Margarine 25 g Plain flour 2 tb Greek yogurt 175 g Seafood sticks; chopped -(crab flavored) 25 g Walnuts, chopped 100 g Grated Parmesan -OR- grated Cheddar cheese Pre-heat oven to 80 C, 350 F, Gas mark 4. Lightly grease 8 individual pie dishes or ovenproof pudding bowls. Drain the can of salmon and make the juice up to 200ml / 7fl.oz. with water for fish stock. Flake the salmon. Set aside. Brush each individual sheet of filo pastry with oil and fold into sixteen 12.5cm / 5inch squares. Put one square into each pie dish leaving the pointed corners protruding over the edge. Brush with oil then put a second square of pastry onto the first, but with the corners pointing up in between the original ones to create a water lily effect. Brush the points well with oil then bake for 5 minutes to set but not brown. Take out of the oven. Reduce the oven temperature to 150 C, 300 F, Gas mark 2. Melt the margarine and stir in the flour. Blend in the fish stock, beating well to remove lumps. Stir the yogurt, seafood sticks, walnuts and flaked salmon into the sauce and divide equally between the 8 pastry cases. Sprinkle the breadcrumbs over the top then return to the oven to heat through for 5-8 minutes or until the cheese and pastry have turned golden brown. Serve immediately. 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: GINGER FISH ROLLS Categories: Fish, Main dish Yield: 4 servings 213 g Canned Alaska salmon - pink or red 8 lg Chinese leaves - blanched to soften 50 g Shelled prawns; chopped 4 Spring onions; trimmed, - cut into 2.5cm / 1inch - lengths then shredded - lengthways, finely 1/2 ts Fresh root ginger - finely minced 50 g Button mushrooms, chopped Long chives for tying -OR- strips of raffia 4 tb Light soy sauce 3 tb Lime juice 2 tb Water 1 ts Fine shreds of lime rind 1 ts Root ginger 250 g Short grain rice 900 ml Boiling water Lumpfish caviar to garnish [If you do not have a bamboo steamer use a colander placed over a saucepan and covered with a lid.] Drain can of salmon reserving the juice. Flake the fish coarsely. Flatten Chinese leaves. Trim away any tough stalks. Place equal amounts of salmon onto center of each leaf. Surround with prawns, onions, ginger and mushrooms. Roll up tucking ends in securely. Tie up with the chives or raffia. Place in top of steamer. Mix soy sauce, lime juice and rind. Put rice into base of steamer with water and salmon juice. Cover with fish rolls in steamer top and lid. Simmer for 20 minutes until most of liquid is absorbed. Keep fish rolls warm. Drain rice of any excess water and press into 12 small moulds. Turn onto a serving plate and garnish. Serve with the warm fish rolls and sauce. Serves 4. Approx. 195 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: ALASKAN'S TEMPTATION Categories: Fish, Main dish Yield: 6 servings 213 g Canned pink Alaska salmon 750 g Old potatoes; thinly sliced 1 Leek - washed and thinly sliced 150 ml Skimmed milk 2 tb Low fat fromage frais 2 tb Sunflower oil Salt and pepper 50 g Cheddar cheese Preheat oven to 190 C; 375 F, Gas mark 5. Grease a shallow casserole dish. Drain can of salmon, flake and set aside. Arrange one third of potatoes and half of leeks in casserole dish. Add half the salmon then a further third of potatoes and remaining leeks and salmon. Sprinkle over the cheese and cover with remaining potato. Mix the milk, fromage frais and 1 tablespoon of oil. Season. Pour into casserole. Brush top layer with remaining oil, cover and bake for 45 minutes. Remove cover. Continue baking until brown. Serves 6. Approx. 260 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: ALASKA MATELOTE Categories: Fish Yield: 6 servings 418 g Canned pink Alaska salmon 2 tb Olive oil 8 Spring onions - trimmed and chopped 2 Garlic cloves; crushed 25 g Plain flour 300 ml Vegetable stock 300 ml Dry cider 1 tb Freshly chopped basil 1 Lemon; juiced 100 g Peeled prawns 175 g Mussels in brine 350 g Skate or monkfish 50 g Baby mushrooms; trimmed 1 sm Onion; sliced into rings 4 tb Vegetable stock Salt and black pepper Drain can of salmon. Make juice up to 300ml / 1/2 pint with water for fish stock. Break fish into large chunks. Heat the oil. Gently fry spring onions and garlic. Stir in flour. Add the fish and vegetable stocks and cider. Mix well. Stir in basil and lemon juice. Bring to the boil. Add prawns, mussels and white fish. Simmer for 10 minutes. Cook mushrooms and onion in salt water. Drain and set aside. Stir salmon into soup. Heat through. Serve garnished with mushrooms and onions. Serves 6. Approx. 290 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: WILD MUSHROOM AND SALMON SALAD Categories: Salads Yield: 4 servings 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: WATERCRESS & SALMON ROULADE WITH ORANGE SALAD Categories: Salads Yield: 6 servings 213 g Canned pink Alaska salmon 3 bn Watercress - washed and trimmed 3 Oranges 1 Carrot; peeled - shredded or thinly sliced 2 tb Sunflower or sesame oil 2 ts Sesame seeds Seasoning to taste 15 g Polyunsaturated margarine 15 g Plain flour 50 g Peeled prawns; chopped 50 g Button mushrooms; chopped 4 Eggs; separated Pre-heat oven to 200 C, 400 F, Gas mark 6. Drain the can of salmon, reserving the juice. Flake the fish into a bowl. Line a 35cm / 14inch by 20cm / 8inch swiss roll tin with silicone paper and brush it lightly with oil. Put one bunch of watercress into a bowl. Cut two of the oranges into segments and squeeze the juice of the third. Mix the orange segments and the carrot into the watercress and set aside. Mix together the orange juice, oil and sesame seeds. Season lightly. Melt the margarine in a small pan and stir in the flour. Gradually add the salmon stock, stirring to prevent lumps. Stir the prawns and mushrooms into the sauce and cook gently for two minutes before adding the flaked salmon and mixing well. Set aside. Chop the remaining two bunches of watercress very finely. Beat the egg yolks and chopped watercress together then season. Whisk the egg whites until they form soft peaks then fold into the watercress mixture. Spread into the lined tin and bake for l0 minutes. When cooked, loosen the sides of the watercress roulade and quickly turn out onto a flat surface. Peel away the silicone paper and spread the salmon sauce evenly over the roulade. Quickly roll up, swiss roll fashion and trim the edges. Mix the orange juice dressing into the watercress salad and serve with slices of the roulade. Serves 6. Approx. 215 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SALMON AND BASIL RAVIOLI Categories: Pasta, Fish Yield: 6 servings 213 g Canned pink Alaska salmon 75 g Curd cheese 2 Tomatoes; skinned, -de-seeded & finely chopped 1 ts Pesto 290 g Strong plain flour 1 ts Salt 3 Eggs; beaten 3 tb Freshly chopped basil 1 md Onion; chopped 2 Garlic cloves; crushed 200 g Canned tomatoes 1 Red pepper -de-seeded and chopped 8 Spring onions 1 tb Olive oil Salt and black pepper Drain can of salmon. Add water to juice to make 600ml / 1pint. Mash fish, cheese, tomatoes, pesto in a bowl. Mix flour, salt, eggs, basil to form firm dough. Turn onto a floured surface. Knead for 1 minute. Break into lemon size pieces, knead thoroughly. Roll into 2mm sheets. Cut dough into 3.5cm / 1.2 inch circles. Put small amount of salmon filling into center of each circle. Fold in half and press edges firmly together Dry on each side floured board for 1 hour. Put fish stock, onion and garlic in a pan. Bring to boil then simmer. Drop one third of ravioli into stock. Cook for 10 minutes. Remove and keep warm. Cook remainder in same way. Blend remaining ingredients. Heat until boiling then simmer for 5 minutes. Serve ravioli with sauce and a salad. Serves 6. Approx. 300 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SALMON JACKETS Categories: M, Ain dish Yield: 6 servings 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 ts Pesto 200 g Canned tomatoes 1 ts 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: ALASKA PAELLA Categories: Main dish Yield: 2 servings 213 g Canned red Alaska salmon 2 tb Olive oil 1 Garlic clove; crushed 1 sm Onion; chopped 1 Leek; cleaned and sliced 100 g Long grain rice 100 g Shelled prawns 100 g Mussels in brine; drained -OR- 100 g -Mussels in shells 375 ml Vegetable or chicken stock 1/2 Lemon; juiced 1/2 ts Ground saffron; OR... 1/2 ts -ground turineric 2 Tomatoes; skinned, - de-seeded and chopped 10 Whole cooked prawns Lemon slices to garnish [Saffron gives this dish its traditional Paella coloring. It is however, expensive. Turmeric can be used as a substitute.] Drain the can of salmon, reserving the juice. Set aside. Heat the oil in a large pan and cook the garlic, onion and leek for 5 minutes. Stir in the rice, prawns, mussels, salmon juice, stock, lemon juice and saffron. Mix well, bring to the boil. Reduce the heat and simmer for 15-20 minutes or until the liquid is almost completely absorbed by the rice. Stir the tomatoes into the rice along with the salmon, broken into large flakes. Pile into a serving dish and decorate with the whole prawns and lemon slices. Serve immediately. Serves 2. Approx. 580 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CHEESY FISHERMAN'S GRILL Categories: Main dish Yield: 2 servings 213 g Canned red Alaska salmon 2 sm -Crab, or... 1 lg Crab* 15 g Butter or margarine 15 g Plain flour Milk for stock (see recipe) 2 Fresh tomatoes; skinned - de-seeded and chopped 1 tb Freshly chopped parsley Salt Freshly ground black pepper 75 g Fresh Parmesan, grated *(ask the fishmonger to dress it for you, but retain the small legs for garnish) Drain the can of salmon, reserving the juice. Make the juice up to 150ml (1/4 pint) with milk. Set aside. Put the salmon and crab meat into a bowl. Melt the butter in a pan and stir in the flour. Gradually add the fish and milk stock to make a smooth sauce. Add the chopped tomatoes and parsley, season well. Mix the sauce into the crab and salmon, then pile this mixture into two individual serving dishes. Sprinkle the Parmesan over the top of the salmon mixture and place under a moderate grill for 6-8 minutes or until the cheese is golden brown. Serve garnished with two or three crab legs and new potatoes. Serves 2. Approx 535 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SALMON TAGLIATELLE Categories: Pasta, Fish Yield: 2 servings 213 g Canned Alaska salmon -(pink or red) 397 g Canned tomatoes, chopped 213 g Canned pimento pepper - chopped 1 Fresh chilli peppers - de-seeded, chopped 2 ts Paprika pepper 1 sm Onion; finely chopped 1 Courgette; diced 1 Lemon; juiced 1 ts Freshly chopped coriander Salt and black pepper -(to taste) 175 g Fresh or dried tagliatelle 25 g Creamed coconut Flaked coconut to garnish Drain the can of salmon, break the fish into pieces, set aside. Put tomatoes, chillies, pimento pepper, paprika, onion, courgette, lemon juice and coriander into a saucepan. Bring to boil. Simmer for 5 minutes, season. Cook pasta. Add salmon and creamed coconut to sauce. Heat gently, for 2-3 minutes. Stir lightly. Spoon over drained pasta. Garnish. Serves 2. Approx. 415 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: FLAKY SALMON SURPRISE Categories: Main dish, Fish Yield: 2 servings 213 g Canned pink Alaska salmon 250 g Ready-made puff pastry 100 g Cucumber; peeled and diced 1/4 ts Salt 15 g Butter 15 g Plain flour 90 ml Milk 3 tb Sour cream 1/2 ts Freshly chopped tarragon -(optional) Pre-heat the oven to 220 C, 450 F, Gas mark 8. Drain can of salmon, reserve the juice. Set aside. Roll out pastry to 1/2cm / 1/4 inch thick. Cut into four 8.5cm / 3-inch rounds. Stand, rolled side down on a dampened baking tray for 30 minutes. Brush upper surface with milk. Bake for 10-15 minutes until golden. Cool. Sprinkle cucumber with 1/4 teaspoon salt, leave 15 minutes. Melt butter in a saucepan. Stir in flour, then salmon juice and milk. Bring to boil. Mix well. Add rinsed cucumber, cream, tarragon and salmon. Blend well. Cut each pastry round into three slices crossways. Pile half salmon filling onto bottom slices. Place middle layers on top and remaining filling over these. Top with puff pastry tops. Serve hot with vegetables. Serves 2. Approx. 800 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SALMON SOUFFLES Categories: Main dish, Fish Yield: 2 servings 213 g Canned pink Alaska salmon 2 Eggs; separated 25 g Fresh white breadcrumbs 50 g Cream or curd cheese 6 tb Sour cream 50 g Smoked salmon 1 ts Horseradish sauce 11 g Sachet gelatine 15 g Watercress leaves - roughly chopped 100 g Mixed salad leaves 1 Red apple; cored and sliced 1/2 Lemon; juiced 25 g Walnuts Drain the can of salmon, reserve the juice, flake fish, set aside. Line two 33Oml / 1/2 pint straight sided bowls with cling film. Blend the salmon, egg yolk, breadcrumbs, cheese, cream, 25g / 1-oz of smoked salmon and horseradish sauce until smooth. Heat the salmon juice until almost boiling. Sprinkle in the gelatine. Stir until dissolved. Mix into the salmon mixture. Whisk the egg whites until stiff. Fold the salmon into egg whites. Mix well. Divide between the two bowls, chill in a refrigerator until set. Invert the bowls onto serving plates. Remove the bowls and cling film. Press the chopped watercress leaves around the sides of each souffle. Cut the remaining smoked salmon into thin strips and arrange in a lattice across the tops. Serve with a mixed salad leaf, apple and walnut salad. Serves 2. Approx. 585 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: MINTY SALMON SALAD Categories: Salads Yield: 4 servings 213 g Canned red Alaska salmon 2 Ripe avocados - peeled and halved 1 Lime; juiced 25 g Curly endive 50 g Cucumber; peeled and diced 1/2 ts Freshly chopped mint 2 tb Greek yogurt Drain the can of salmon, break the fish into large flakes, set aside. Remove the avocado stones. Slice lengthwise from the rounded end. Do not slice completely through the narrow end. Slice each half into 5 pieces, put on a serving plate and spread the slices out fan-like. Brush with lime juice. Arrange the endive on the plates and place the salmon flakes on top. Mix together the cucumber, mint and yogurt. Pour onto the salad. Serve at once. Serves 4. Approx. 300 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SALMON CONSOMME WITH BITES Categories: Soups, Fish Yield: 2 servings 213 g Canned red Alaska salmon 100 g Whole prawns 600 ml Vegetable stock 1 sm Onion -- un-peeled and quartered 1 Bay leaf 2 Egg whites 8 Thin slices of carrot -- blanched -- and cut into flowers 2 tb Sherry, optional Drain the juice from the can of salmon into a saucepan. Break the fish into flakes putting the bones and skin into the saucepan with the juice but setting the flakes to one side. Peel the prawns. Put the heads and shells into the saucepan and set the prawns to one side with the salmon flakes. Add the vegetable stock, onion and bay leaf to the saucepan. Bring to the boil. Reduce heat, cover and simmer for 45 minutes. Remove the consommΘ from the heat and strain it into a jug through a sieve which has been lined with damp muslin. Wash out the pan and return the consomme to the saucepan, once again passing it through a sieve, lined with clean, damp piece of muslin. Whisk the egg whites until they form stiff peaks. Place the consomme over moderate heat and bring to the boil. Whisking gently, add the egg whites, a spoon at a time into the stock. When the mixture boils, simmer gently for 10 minutes, without breaking the crust of egg white which will form over the top. Allow to stand for 5 minutes before straining it for a final time through a sieve lined with dampened muslin. Re- heat the soup before serving in bowls along with the flakes of salmon, shelled prawns, carrot flowers and sherry, if used. Serves 2. Approx. 290 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SEAFOOD RICE Categories: Main dish, Side dish, Fish Yield: 2 servings 213 g Canned Alaska salmon - (pink or red) 175 g Long grain rice 75 g Shelled prawns 2 ts Paprika 2 tb Sherry -(or slightly more) 175 g Curd or cream cheese 4 Spring onions -- trimmed and chopped Drain the can of salmon, reserve the juice. Flake the fish, set aside. Cook the rice in a saucepan with the salmon juice and 450ml / 3/4pint boiling water. Put the prawns, paprika, sherry and cheese into a blender. Blend until well chopped then heat in a saucepan until almost boiling. Stir in the flaked salmon. Warm through but do not boil. Stir the onions into the cooked rice. Pile onto individual serving plates and pour the salmon sauce over. Serves 2. Approx. 440 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: WILD SALMON CREPES Categories: Main dish, Fish, Brunch Yield: 2 servings 213 g Canned pink Alaska salmon 75 g Frozen chopped spinach -- thawed and drained 90 g Plain flour 1 Egg 150 ml Pint milk 1 pn Salt 4 ts Vegetable oil 15 g Butter 90 ml Milk 100 g Wild or button mushrooms 1/2 ts Freshly chopped tarragon Salt and black pepper 2 tb Greek yogurt 1 ts Walnut oil Red lettuce leaves Fresh baby spinach leaves Drain can of salmon, reserving the juice. Break fish into large pieces. Set aside. Mix together the spinach and 75g / 3oz of the flour. Beat the egg and milk and add gradually to the flour. Beat well to remove lumps. Season with salt. Heat a drop of oil in a crepe or frying pan. Put 2-3 tablespoons of pancake batter into the pan and rotate gently to spread evenly. Cook over a moderate heat until the pancake begins to lift. Turn over to cook other side. Repeat until the batter is used up. Keep crepes warm. Melt the butter in a saucepan, stir in the flour then gradually add the juice from the salmon and the milk. Stir briskly to prevent lumps. Add the salmon to the sauce with the mushrooms, seasoning and yogurt. Heat through. Put salmon filling onto each pancake and fold into triangles. Arrange on a serving plate. Keep warm. Heat the walnut oil in a pan and quickly fry the remaining mushrooms. Garnish the pancakes with mushrooms, lettuce and spinach leaves. Serves 2. Makes 4-6 pancakes Approx. 640 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CURRIED SALMON WITH POPPADOMS Categories: Main dish, Simple, Fish Yield: 6 servings 213 g Canned Alaska salmon - (pink or red) 2 tb Mayonnaise 2 tb Natural yogurt -OR- sour cream 1 Lime; juiced 2 ts Medium hot curry paste -(or more, if desired) 2 Pickled dill cucumbers -- chopped 1 Avocado; peeled and chopped 1 Red apple - core removed and chopped Salt to taste 2 tb Vegetable oil 6 Poppadoms Drain the can of salmon and flake the fish. Set aside. Mix together the mayonnaise, yogurt, lime juice, curry paste, dill cucumber, avocado and apple. Season lightly and stir in the salmon flakes. Heat the oil in a frying pan and fry each poppadom, not too rapidly or they will lose their shape and curl up unevenly. Cook until they are crisp and the edges have curled up. Pile equal amounts of the salmon curry onto each poppadom and serve on individual plates, garnished with a little salad and lime slices. Serves 6. Approx. 240 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SALMON AND TOMATO PASTA Categories: Pasta, Fish Yield: 4 servings 418 g Canned pink Alaska salmon 175 g Pasta shapes of your choice 396 g Canned tomatoes, chopped 1 tb Freshly chopped basil Freshly ground black pepper - to taste 100 g Fresh Parmesan cheese - grated -OR- Cheddar cheese, grated Preheat oven to 190 C, 375 F, Gas mark 5. Drain the can of salmon, reserving the juice. Flake the fish. Set aside. Cook the pasta for 5 minutes in salted water, drain and put into 4 individual or 1 large oven proof serving dish. Mix the salmon juice with the chopped tomato, basil and black pepper Flake the salmon onto the pasta and spread the chopped tomato mixture over the top. Sprinkle the cheese over the top and cover with lids or aluminum foil. Bake for 15 minutes, remove the lid and bake for a further l0 minutes. Serve hot with salad. Serves 4. Approx. 325 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: ALASKA BAKE Categories: Fish, Main dish Yield: 4 servings 418 g Canned pink Alaska salmon 430 g Frozen broccoli -- cooked and drained 150 ml Dry white wine 2 tb Freshly chopped parsley 15 g Cornflour 175 g Gruyere or Edam cheese -- thinly sliced Pre-heat the oven to 190C, 375F, Gas mark 5. Drain the can of salmon and make the juice up to 150ml / 1/4 pint with water for fish stock. Break the salmon into large chunks and arrange it with the broccoli in a single or 4 individual ovenproof dishes. Put the fish stock, wine, parsley and cornflower into a saucepan and blend until smooth. Heat gently, stirring all the time until the sauce thickens. Pour over the salmon and broccoli. Arrange the slices of cheese over the top of the dish and bake for 20 minutes or until the cheese has melted. Serve immediately. Serves 4. Approx. 395 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SALMON TACOS Categories: Main dish Yield: 8 tacos 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: ALASKA OMELETTE Categories: Fish, Cheese/eggs Yield: 1 servings 105 g Canned pink Alaska salmon -- drained and flaked 2 Eggs 2 tb Sour cream or fromage frais 1/2 ts Freshly chopped tarragon Salt and white pepper 7 g Butter or margarine Drain the can of salmon and set aside. Beat together the eggs, cream or fromage frais and tarragon. Season lightly. Melt the butter in a non-stick or omelette pan. Pour in the eggs and cook over a moderate heat until the base is set. While the base is setting, pre-heat a moderate grill. Arrange the canned salmon over the soft top of the omelette. Place the pan under the grill until omelette is set. Loosen the omelette in the pan and carefully fold in half: Slide the omelette onto a serving plate garnished with salad. Serves 1. Approx. 415 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SALMON AND BLUE CHEESE PATE Categories: Appetizers, Fish Yield: 4 servings 213 g Canned pink Alaska salmon 100 g Dolcelatte cheese 50 g Curd or cream cheese 50 g Unsalted butter; melted French or melba toasts Drain the can of salmon and put the fish in a food processor or liquidiser along with the cheeses and butter Blend until smooth. Pile into a serving dish and chill until firm. Serve with plenty of toast. Serves 4-6. Approx. 260 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SPICY PITTAS Categories: Main dish, Sandwiches, Fish Yield: 6 servings 213 g Canned pink Alaska salmon 2 tb Fromage frais 2 tb Mayonnaise 1/2 ts Finely chopped root ginger -(fresh) 1/2 ts Ground cumin 1/2 ts Grated lemon rind 2 Garlic cloves; crushed Salt and white pepper 213 g Canned kidney beans; drained -OR- haricot beans, drained 100 g Cut French beans -- cooked, drained & cooled 100 g Iceberg lettuce 3 Tomatoes 6 Pitta breads Drain the can of salmon and flake the fish. Mix together with the fromage frais, mayonnaise, ginger, cumin, lemon rind, garlic, salt and pepper, kidney and French beans. Shred the lettuce and chop the tomatoes. Warm the pitta bread under a hot grill until the pockets puff up. Split with a knife and fill with the lettuce and tomatoes. Top with the salmon mixture and serve immediately. Serves 6. Approx. 290 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SPEEDY SALMON PIZZA Categories: Main dish, Fish Yield: 4 servings 418 g Canned red Alaska salmon 2 Ready-made pizza bases - (20cm / 8inch) 396 g Chopped tomatoes with herbs - (canned), drained 100 g Button mushrooms -- trimmed and sliced 100 g Olives stuffed with pimento -(green olives) 175 g Fresh Parmesan, grated -OR- Cheddar cheese, grated Pre-heat oven to 200 C, 400 F, Gas mark 6. Drain the salmon and break the fish into large pieces. Set aside. Place the pizza bases on two silicone paper lined baking trays. Spread equal amounts of the drained tomatoes over the pizza bases and arrange the salmon on top. Decorate with the mushrooms and olives then cover with the cheese. Bake for 15-20 minutes or until the cheese is melted and golden. Serve with salad. Serves 4-6. Approx. 430 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SALMON SCRAMBLE Categories: Fish, Main dish, Cheese/eggs Yield: 4 servings 213 g Canned Alaska salmon -(pink or red) 6 Eggs 6 tb Cream or fromage frais Salt and white pepper 1 tb Sunflour oil 213 g Canned red pimento pepper -- drained and chopped 100 g Button mushrooms -- trimmed and sliced 4 sl Wholemeal toast; OR... 4 -Pitta breads -(warmed and split) Drain the can of salmon. Flake the fish. Set aside. Beat together the eggs, cream or fromage frais and seasoning. Heat the oil in a saucepan and gently scramble the eggs, stirring to keep the consistency light. While the eggs are still soft, but thick, add the salmon, pepper and mushrooms. Continue cooking for a further few seconds to heat through. Serve hot on the toast or piled into pitta breads. Serves 4. Approx. 425 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SWEET 'n' SOUR SALMON NUGGETS Categories: Main dish, Fish, Microwave Yield: 4 servings 418 g Canned pink Alaska salmon 175 ml Sherry 2 ts Soy sauce 100 g Fresh white breadcrumbs 2 ts Finely chopped root ginger -(fresh) 1 sm Onion; finely chopped 1 Egg; beaten 300 ml Apple juice 227 g Canned pineapple pieces -(in natural juice) 1/2 Red pepper; de-seeded --and cut into strips 6 Spring onions; trimmed and -cut into 5cm / 2in lengths -and then into thin strips, -lengthways 2 tb Honey 3 tb Vinegar 1 tb Tomato puree 1 tb Cornflower Drain the can of salmon. Put the juice into a shallow microwave proof dish with the sherry. Heat on HIGH POWER for 2 minutes. Put salmon, breadcrumbs, 1 teaspoon of ginger, onion and egg into a bowl. Mash well until blended. Divide into two batches. Using lightly floured hands and a soup spoon, mould rough balls of the first batch of salmon mixture and drop them into the hot stock and sherry. Cook uncovered on HIGH POWER for 2 minutes. Turn nuggets over and return to oven. Cook on HIGH POWER for a further 2 minutes. Put cooked nuggets onto a plate. Set aside. Cook the second batch in the same way using the same stock. Also set aside. Strain the cooking liquid through a sieve into a large jug. Add remaining ginger, apple juice, pineapple in its juice, pepper, onions, honey, vinegar, tomato puree and cornflower, mix well. Cook sauce on HIGH POWER for 1 minute, stir and cook for a further 1 minute or until the sauce has thickened. Re-heat nuggets for 2 minutes on HIGH POWER. Serve with rice or noodles and sweet 'n' sour sauce. Serves 4. Approx. 435 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SALMON PARISIENNE Categories: Main dish, Fish, Microwave Yield: 4 servings 213 g Canned Alaska salmon -(pink or red) 2 Scallops 4 tb White wine 15 g Butter or margarine 15 g Plain flour 2 ts Freshly chopped parsley 2 Fresh tomatoes; skinned, - de-seeded, chopped 4 tb Fromage frais -OR- single cream Salt Freshly ground black pepper 50 g Fresh white breadcrumbs 50 g Cheddar cheese, grated Drain the can of salmon, reserving the juice. Break the fish into flakes and set aside. Put the salmon juice into a dish along with the scallops and wine. Cover with cling film and puncture twice. Cook on MEDIUM POWER for 3 minutes. Chop the scallops and mix them into the flaked salmon. Melt the butter in a dish on HIGH POWER for 30 seconds. Stir in the flour, cook for a further 30 seconds on HIGH POWER. Add the liquor from the scallops to the flour, mixing well to prevent lumps forming. Cook on HIGH POWER for 1 minute. Stir the sauce into the salmon and scallop mixture along with the parsley, tomatoes and fromage frais or cream. Season to taste then pile equal amounts of the mixture into shell shaped dishes. Mix together the breadcrumbs and cheese. Sprinkle these over the scallops. Arrange the dishes on a microwave proof tray. Cook on MEDIUM POWER for 10 minutes. Brown under a conventional grill, if liked. Serve with salad. Serves 4. Approx. 265 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: ALASKA GRATIN Categories: Fish, Main dish, Microwave Yield: 4 servings 213 g Canned pink Alaska salmon 90 ml Milk 3 tb Greek yogurt 450 g Old potatoes - peeled and thinly sliced 15 g Butter or margarine 100 g Button mushrooms, sliced 100 g Courgettes; chopped 1 tb Freshly chopped chives 100 g Cheddar cheese, grated Drain can of salmon. Mix juice with milk and yogurt. Melt butter on HIGH POWER for 30 seconds. Stir in mushrooms, courgette and chives, cook for 2 minutes on HIGH POWER. Flake in salmon. Arrange one third of potato slices into base of microwave proof dish. Spread half salmon mixture over. Top with third of potatoes. Add remaining salmon, cover with rest of potatoes. Pour over salmon stock. Sprinkle with cheese and cover. Cook on MEDIUM POWER for 15 minutes. Uncover and cook for 5 minutes. Stand for 5 minutes. Brown under a conventional grill before serving. Serves 4. Approx. 340 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CANNY CANNELLONI Categories: Main dish, Pasta, Microwave Yield: 4 servings 213 g Canned pink Alaska salmon 1 md Onion; finely chopped 50 g Fresh breadcrumbs 100 g Button mushrooms; chopped 1 tb Parsley; chopped 16 Cannelioni tubes 25 g Butter 25 g Plain flour 300 ml Skimmed milk 1 ts Pesto 100 g Parmesan cheese, grated Drain can of salmon. Make juice up to 300ml / 1/2 pint with water. Mash fish, onion, breadcrumbs, mushrooms and parsley. Fill each cannelloni roll. Lay in a microwave proof dish. Melt butter and stir in flour Cook for 30 seconds on HIGH POWER. Beat fish stock and milk into flour mixture 150ml / 1/4 pint at a time. Cook for 1 minute between additions. Whisk well. Add pesto and 75g / 3oz of cheese. Pour over cannelloni. Sprinkle with remaining cheese and cover. Cook on MEDIUM POWER for 25 minutes. Stand for 5 minutes. Serve. Serves 4-6. Approx. 300 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: TOMATO TREAT Categories: Pasta, Microwave, Fish Yield: 4 servings 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CREAMY SALMON SOUP Categories: Soups, Fish, Microwave Yield: 4 servings 418 g Canned pink Alaska salmon 3 Shallots; chopped OR... 1 lg -Onion, chopped 450 ml Vegetable stock 150 ml Dry white wine 25 g Butter 25 g Plain flour 300 ml Skimmed milk 100 g Curd cheese 4 tb Greek yogurt Seasoning Drain can of salmon. Put the juice into a bowl with onion, stock and wine. Cook on HIGH POWER for 10 minutes. Stand for 15 minutes. Melt butter on HIGH POWER for 30 seconds. Stir in flour and cook for 30 seconds on HIGH POWER. Add milk 150ml / 1/4 pint at a time. Whisk well and cook on HIGH POWER for 1 minute between each addition. Add stock to milk mixture with salmon, cheese and yogurt. Season. Transfer to a blender. Puree until smooth. Re-heat for 7 minutes on MEDIUM POWER and serve. Serves 4-6. Approx. 280 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: ALASKA VOL-AU-VENTS Categories: Appetizers, Fish, Party Yield: 24 servings 418 g Canned Alaska salmon -(pink or red) 24 ea Vol-au-vent cases -(pre-cooked, individual) 250 g Cucumber; peeled and diced 1 ts Salt 150 ml Mayonnaise 4 tb Sour cream -OR- Greek yogurt 2 ts Freshly chopped mint Drain the can of salmon. Flake the fish into a bowl and set aside. Scoop out the soft pastry from inside the vol- au-vent cases. Put the cucumber into another bowl and sprinkle with the salt. Allow to stand for 15 minutes then rinse thoroughly. Pat dry and mix into the salmon with the remaining ingredients. Pile equal amounts of the salmon filling into each vol-au-vent case and replace the lids. Serve garnished with salad. Makes 24. Approx. 140 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SALMON AND LIME DIP WITH CRUDITIES Categories: Fish, Appetizers, Dips/spread, Party Yield: 10 servings 213 g Canned red Alaska salmon 50 g Cucumber 1 ts Salt 175 g Cream or curd cheese 4 tb Sour cream 2 tb Mayonnaise 2 ts Paprika pepper 1/2 Lime; juice and rind Fresh vegetable crudites Drain the can of salmon, set aside. Peel the cucumber and dice finely. Sprinkle with salt, leave for 30 minutes. Rinse under cold water and pat dry. Beat together the cheese, sour cream, mayonnaise, paprika and lime until smooth. Flake the salmon into the cheese mixture along with the cucumber Mix well then place in a refrigerator to chill. Serve in a dish surrounded by crudites. Serves 10. Approx. 145 kcals per serving ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: TANGY SALMON MOUSSE Categories: 1st course, Fish Yield: 8 servings 418 g Canned pink Alaska salmon 15 g Gelatine 50 g Smoked salmon -- finely chopped 1 1/2 ts Minced fresh root ginger 150 ml Greek strained yogurt 175 g Curd cheese or Quark 2 Egg whites 2 lg Grapefruits 1 tb Walnut oil 2 tb Grapefruit juice Mixed colored salad leaves Avocado for garnish Drain the can of salmon. Heat the juice to almost boiling then sprinkle over the gelatine. Stir gently until completely dissolved. Mash the two types of salmon into a bowl and beat in the yogurt, cheese and 1 teaspoon of the ginger. Stir in the dissolved gelatine and cool until the mixture is just beginning to set. Whisk the egg whites until they form stiff peaks. Fold these into the salmon mixture then pour into a single 900ml / 1 1/2 pint fish mold or two 450ml / 3/4 pint moulds. Put into a refrigerator and leave until completely set. Peel the grapefruits and remove the pith from around each segment. Put the segments into a bowl along with the remaining ginger, walnut oil and grapefruit juice. Mix well and allow to stand for about 1 hour to marinade. Arrange the salad leaves and avocado on serving plates and very carefully turn the mousse out onto them. Just before serving, arrange the marinaded grapefruit segments onto the salad and sprinkle the juices over. Cook's Note: To turn out the mousses more easily, first dip the moulds into hot water to loosen the sides then invert them onto the serving plates. Pick up the plates and very gently shake from side to side. The mousses should drop out. Serves 8-10. Approx. 130 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SALMON NACHOS Categories: Appetizers, Fish Yield: 10 servings 213 g Canned Alaska salmon -(pink or red) 4 Tomatoes; skinned, - de-seeded and chopped 1 Green chilli (or more) -de-seeded & finely chopped 210 g Nacho crisps 115 g Natural yogurt -OR- sour cream 100 g Cheddar cheese, grated Pre-heat oven to 190 C, 375 F, Gas mark 5. Drain the can of salmon and flake the fish into a bowl. Mix in the tomatoes and the finely chopped chillies. Arrange the nachos onto a baking tray and pile equal amounts of the salmon and chilli mixture over them. Top this with half a teaspoon of natural yogurt or sour cream and sprinkle with the cheese. Bake in the oven for 6-7 minutes or until the cheese is just bubbly. Serve hot. Serves 10-12. Approx. 180 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SEAMAN'S DIP Categories: Dips, Spreads Yield: 10 servings 213 g Canned red Alaska salmon 2 Avocados; peeled & chopped 1 Lime; grated rind and juice 4 Tomatoes; skinned, - de-seeded and chopped 50 g Curd cheese 2 Fresh green chilies, -de-seeded & finely chopped 2 tb Greek strained yogurt Salt and black pepper -(to taste) ----------------------------------TO SERVE---------------------------------- Tortilla chips Oven-baked potato skins Crudites Drain the can of salmon and flake the fish into a large bowl. Mash the avocado with the rind and juice of the lime, stir into the salmon then add the tomatoes, cheese, chillies and yogurt. Mix well but try to keep the texture quite rough. Season to taste then serve with the suggested accompaniments. Cook's Note: To make oven-baked potato skins, bake 4 large potatoes until the centers are soft. Cut them in half and scoop out the potato pulp, reserving this for another recipe. Slice the skins into 3 or 4 strips and brush very liberally with olive or vegetable oil. Sprinkle with salt and bake in a pre-heated oven 200C, 400F, Gas mark 6 for 6-10 minutes or until well crisped. These are best served hot. Serves 10. Approx. 125 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: PARTY QUICHES Categories: Appetizers, Cheese/eggs, Fish Yield: 4 servings 418 g Canned Alaska salmon -(red or pink) 550 g Ready-made shortcrust pastry 75 g Broccoli florets; blanched 75 g Asparagus spears; blanched 1 Leek - cleaned and thinly sliced 4 Fresh tomatoes; skinned, - de-seeded, chopped 4 Spring onions; chopped 1 sm Onion;, chopped 50 g Smoked salmon 8 Black olives, pitted - and quartered 50 g Stilton cheese, crumbled 50 g Cheddar cheese, grated 75 g Mozzarella, thinly sliced 50 g Feta cheese, crumbled 1 ts Pesto 12 Eggs 600 ml Milk 300 ml Single cream Salt and black pepper This recipe describes four quiches with different fillings. If preferred, one single filling may be chosen, but the ingredients must be multiplied by four. 1. Salmon with Broccoli and Stilton 2. Salmon with Asparagus and Cheddar 3. Salmon and Mozzarella 4. Salmon with Tomatoes and Feta Cheese Pre-heat oven to 200 C, 400 F, Gas mark 6. Drain the cans of salmon. Flake and set aside. Divide the pastry into four and roll out to line four 22.5 cm / 9inch flan dishes. Spread the salmon evenly over the base of each flan. Arrange the broccoli in one flan, the asparagus in another, and the leeks and tomatoes in the other two. Sprinkle the spring onions over the asparagus quiche, onion over the broccoli, smoked salmon into the leeks and olives into the tomato. Top the broccoli quiche with Stilton, the asparagus with Cheddar, the leek quiche with Mozzarella and the tomato with Feta cheese and pesto. Beat the remaining ingredients and pour into each flan. Bake for 10 minutes. Reduce the temperature to 160C, 325F, Gas mark 3 and cook for 40 minutes. Serve with salad. Makes 4, serves 24-32. Approx. 255 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: FROMAGE FONDUE Categories: Fish, Cheese/eggs, Appetizers Yield: 10 servings 213 g Canned Alaska salmon -(pink or red) 6 tb Fromage frais 100 g Soft cheese with herbs 1 tb Soy sauce 1 tb Tomato puree 2 Tomatoes; skinned, - de-seeded and chopped --------------------------------FOR DIPPING-------------------------------- Fresh vegetable sticks Cubes of bread Put the can of salmon into a food processor or liquidiser along with the fromage frais, cheese, soy sauce and tomato puree. Blend until smooth. Stir the chopped tomatoes into the fondue and serve with sticks of fresh vegetables and cubes of bread. Serves 10-15. Approx. 85 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SMOKEY SALMON BURGERS Categories: Main dish Yield: 10 servings 418 g Canned pink Alaska salmon 450 g Cold mashed potato 175 g Raw potato; grated 1 ts Vegetable oil 50 g Bacon, preferably smoked - chopped Oil for frying 10 Soft round rolls --------------------------------FOR SERVING-------------------------------- Salad and relishes Drain the salmon and break fish into flakes. Set aside. Mix together the mashed and grated potato in a bowl. Heat the vegetable oil in a frying pan and fry the bacon until it is crisp. Add the bacon to the potato mixture along with the salmon, mixing well to break up the salmon. Divide the mixture into 10 or 12 pieces and shape each piece into a burger using hands or a burger maker. Fry the burgers gently for 5 minutes on each side, or until they are well browned. (It is best to cook 3 or 4 burgers at one time or the pan will be too crowded to turn them over easily.) Keep the cooked burgers warm whilst preparing the rest, then serve in split rolls garnished with salad and relishes. Makes 10-12. Approx. 380 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: FISHY FRIES Categories: Main dish, Fish Yield: 6 servings 213 g Canned pink Alaska salmon 100 g Plain flour Salt and pepper; to taste 1 tb Vegetable oil 150 ml Skimmed milk or water 2 Egg whites Sunflower oil -(for deep fat frying) ----------------------------------TO SERVE---------------------------------- Spicy tomato sauce; and/or Tartar sauce to serve Drain the can of salmon and flake. Set aside. Put the flour into a bowl along with the seasoning and vegetable oil. Gradually beat in the milk or water until smooth and thick. Whisk the egg whites until they are stiff and fold these into the batter along with the salmon flakes. Heat the oil for frying in a deep fat fryer, over a moderate heat. Carefully drop tablespoons of the salmon batter into the hot oil. (It is better to cook the salmon fries 4-5 at a time depending on the size of your fryer. Keep the prepared ones warm in a low oven whilst cooking the rest.) Turn each salmon fry over after about 45 seconds to brown the other side. Use plenty of oil for frying as the batter will need to rise and move about the pan to cook properly. When golden brown all over, remove from the oil with a slated spoon and drain on absorbent kitchen paper. Serve the fries hot with tomato sauce or tartar. Serves 6-8. Approx. 220 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SALMON FISH CAKES Categories: Main dish, Kids Yield: 8 servings 213 g Canned pink Alaska salmon 500 g Cold mashed potato 100 g Cheddar cheese, grated Flour; for dusting 1 Egg; beaten 100 g Fresh breadcrumbs -(white or wholemeal) Vegetable oil, for frying Drain the can of salmon and flake the fish into a bowl, Mix in the potato and cheese. Dust hands with flour and divide the salmon mixture into eight equal sized portions. Shape each piece into a pattie, dusting with flour to prevent sticking. Brush each fish with beaten egg and coat with a thin layer of breadcrumbs. Chill the fish cakes for one hour before frying in the heated oil. Drain on kitchen paper before serving with salad or peas. Makes 8. Approx. 300 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: FISHERMAN'S CATCH Categories: Main dish, Sandwiches, Kids Yield: 4 servings 105 g Canned Alaska salmon -(pink or red) 50 g Cucumber; peeled and diced 50 g Cream cheese 8 sl Bread - cut into 8 fish shapes Cucumber slices for garnish Drain the can of salmon and flake the fish. Set aside. Mix together the cucumber and the cheese. Spread a layer of this onto four of the bread fish shapes. Top with a layer of salmon flakes. Add second fish shape and decorate with cucumber slices arranged as scales. Serves 4. Approx. 245 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: ALASKA PATTIES Categories: Main dish, Fish, Kids Yield: 4 servings 105 g Canned pink Alaska salmon 25 g Cream or curd cheese 2 Spring onions - finely chopped 1/4 Red pepper; finely chopped 200 g Strong plain flour 2 Eggs; beaten 1 pn Salt 2 ts Freshly chopped basil 435 g Canned tomato soup 50 g Cheddar cheese, grated Pre-heat oven to 375 F, 190 C, Gas mark 5. Drain the can of salmon. Flake the fish. Mix with the cheese, onions and red pepper. Set aside. Put the flour into a bowl, add the eggs, salt and basil. Mix well to form a soft dough. Divide into egg size pieces. Knead until smooth. Roll the dough pieces on a lightly floured board to a maximum 2mm / 1/10 inch thick or roll each piece through a pasta maker reducing the setting to 5 or 6 over 3 or 4 rollings. Cut the pasta sheets into 3cm / 1 1/2 inch squares. Put salmon filling onto one corner of each square then fold in half diagonally to make a triangular "pattie". Dry on silicone paper for 1 hour before cooking, turning each pattie over after 30 minutes to dry undersides. Put the soup into a casserole dish and drop the salmon patties into it. Cover with a lid and cook in the oven for 30 minutes. Uncover and sprinkle with the cheese. Continue cooking for a further 10 minutes. Serve with salad. Serves 4. Approx. 390 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: OLD SALTY'S INSTANT PIZZA Categories: Main dish, Fish, Kids Yield: 4 servings 213 g Canned Alaska salmon -(pink or red) 2 Soft rolls, cut in half 8 ts Tomato relish 75 g Cheddar cheese, grated ---------------------------------TO GARNISH--------------------------------- Olives Sliced gherkins Sweetcorn kernels Drain the can of salmon. Flake the fish. Spread each half of the rolls with 2 teaspoons of tomato relish. Arrange the salmon on top. Sprinkle with cheese and garnish. Toast under a moderate grill until the cheese has melted and the filling has heated through. Serve immediately. Serves 4. Approx. 210 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: PIRATE'S PIE Categories: Main dish, Fish, Kids Yield: 4 servings 418 g Canned pink Alaska salmon 25 g Butter or margarine 1 sm Leek 1 Red pepper -- de-seeded and chopped 200 g Canned sweetcorn kernels -- drained 25 g Plain flour 110 ml Milk Salt and pepper; to taste 750 g Old potatoes -- peeled and cooked 75 g Cheddar cheese, grated 3 tb Tomato ketchup -OR- brown sauce -OR- mild mustard Pre-heat the oven to '190 C, 375 F, Gas mark 5. Drain the can of salmon and reserve the juice. Set aside. Melt the butter in a pan and cook the leeks and pepper until soft. Add the sweetcorn and flour, mix well. Cook for 1 minute. Blend the salmon juice into the vegetables and flour. Mix well then gradually add the milk, beating to make a smooth sauce. Flake the salmon into the vegetables and season to taste, Mash together the potatoes and cheese until smooth. Put the salmon into an ovenproof dish and spread the chosen sauce over this. Pipe or spoon the potato over and bake for 30 minutes Serve with peas, sweetcorn and tomatoes. Serves 4. Approx. 520 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 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SALMON ROSTI Categories: Main dish, Kids Yield: 4 servings 213 g Canned Alaska salmon -(pink or red) 450 g Cold mashed potato 350 g Raw potato - cut into very thin chips 2 tb Melted butter -OR- vegetable oil 75 g Cheddar cheese, grated Pre-heat oven to 190C, 375 F, Gas mark 5. Drain the can of salmon and break the fish into large chunks. Set aside. Mix together the two types of potato. Put the butter or oil into a baking dish and heat in the oven until hot. Pile the potato mixture into the dish, pressing it into a round cake with the back of a spoon and dribbling a little of the hot fat over the top of the cake. Return to the oven and bake for 45 minutes. Arrange the salmon over the cooked potato cake. Sprinkle the cheese over this and return to the oven for a further 15 minutes. Serve with peas, sweetcorn or tomatoes. Serves 4. Approx. 420 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 -----