Alaska Bake Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
418 gram: Canned pink Alaska salmon,
430 gram: Frozen broccoli, cooked and drained
150 milliliter: Dry white wine,
2 tbsp: Freshly chopped parsley,
15 gram: Cornflour,
175 gram: Gruyere or Edam cheese, thinly sliced
Directions:
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
Source from luhu.jp
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
Source from luhu.jp