|213 grams||Canned pink Alaska salmon|
|1 medium||Onion; finely chopped|
|50 grams||Fresh breadcrumbs|
|100 grams||Button mushrooms; chopped|
|1 tablespoon||Parsley; chopped|
|25 grams||Plain flour|
|300 millilitres||Skimmed milk|
|100 grams||Parmesan cheese, grated|
Drain can of salmon. Make juice up to 300ml / ½ pint with water.
Mash fish, onion, breadcrumbs, mushrooms and parsley. Fill each cannelloni roll. Lay in a microwave proof dish.
Melt butter and stir in flour Cook for 30 seconds on HIGH POWER. Beat fish stock and milk into flour mixture 150ml / ¼ pint at a time.
Cook for 1 minute between additions. Whisk well. Add pesto and 75g / 3oz of cheese. Pour over cannelloni. Sprinkle with remaining cheese and cover. Cook on MEDIUM POWER for 25 minutes. Stand for 5 minutes.
Serves 4-6. Approx. 300 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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