Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 213 grams | Canned red Alaska salmon |
| 2 tablespoons | Olive oil |
| 1 \N | Garlic clove; crushed |
| 1 small | Onion; chopped |
| 1 \N | 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 \N | Lemon; juiced |
| ½ teaspoon | Ground saffron; OR... ground turineric |
| 2 \N | Tomatoes; skinned, de-seeded and chopped |
| 10 \N | Whole cooked prawns |
| \N \N | 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