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