|213 grams||Canned red Alaska salmon|
|2 tablespoons||Olive oil|
|1||Garlic clove; crushed|
|1 small||Onion; chopped|
|1||Leek; cleaned and sliced|
|100 grams||Long grain rice|
|100 grams||Shelled prawns|
|100 grams||Mussels in brine; drained OR- Mussels in shells|
|375 millilitres||Vegetable or chicken stock|
|½ teaspoon||Ground saffron; OR... 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
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