Seafood rice

Yield: 2 Servings

Measure 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 \N Spring onions trimmed and chopped

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

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