Yield: 6 Servings
|213 grams||Canned pink Alaska salmon|
|6 larges||Baking potatoes scrubbed and pricked|
|50 grams||Tinned anchovies drained, rinsed, chopped|
|100 grams||Button mushrooms, sliced|
|200 grams||Canned tomatoes|
|1 teaspoon||Freshly chopped basil|
|1 \N||Garlic clove; crushed|
Preheat oven to 190 C, 375 F, Gas mark 5. Drain the can of salmon and set fish aside.
Bake potatoes until soft. Cut a cross into top of each potato.
Squeeze base to open. Scoop out half of pulp. Put into a bowl with the salmon, anchovies, mushrooms and pesto. Mix well. Put into potato skins, closing cuts to surround filling, return to oven for 20 minutes. Blend remaining ingredients until finely chopped. Pour into small pan, bring to boil. Reduce heat. Simmer for 5 minutes. Serve each potato with some sauce.
Serves 6. Approx. 185 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