|213 grams||Canned pink Alaska salmon|
|3 tablespoons||Greek yogurt|
|450 grams||Old potatoes peeled and thinly sliced|
|15 grams||Butter or margarine|
|100 grams||Button mushrooms, sliced|
|100 grams||Courgettes; chopped|
|1 tablespoon||Freshly chopped chives|
|100 grams||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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