Seafood rice
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 213 | grams | Canned Alaska salmon (pink or red) |
| 175 | grams | Long grain rice |
| 75 | grams | Shelled prawns |
| 2 | teaspoons | Paprika |
| 2 | tablespoons | Sherry (or slightly more) |
| 175 | grams | Curd or cream cheese |
| 4 | Spring onions trimmed and chopped | |
Directions
Drain the can of salmon, reserve the juice. Flake the fish, set aside.
Cook the rice in a saucepan with the salmon juice and 450 ml / 3/4pint boiling water. Put the prawns, paprika, sherry and cheese into a blender. Blend until well chopped then heat in a saucepan until almost boiling. Stir in the flaked salmon. Warm through but do not boil. Stir the onions into the cooked rice. Pile onto individual serving plates and pour the salmon sauce over.
Serves 2. Approx. 440 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