Canny cannelloni

Yield: 4 Servings

Measure Ingredient
213 grams Canned pink Alaska salmon
1 medium Onion; finely chopped
50 grams Fresh breadcrumbs
100 grams Button mushrooms; chopped
1 tablespoon Parsley; chopped
16 Cannelioni tubes
25 grams Butter
25 grams Plain flour
300 millilitres Skimmed milk
1 teaspoon Pesto
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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