Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

213 g Canned pink Alaska salmon
6 lg Baking potatoes
- scrubbed and pricked
50 g Tinned anchovies
- drained, rinsed, chopped
100 g Button mushrooms, sliced
1 ts Pesto
200 g Canned tomatoes
1 ts Freshly chopped basil
1 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

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