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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
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