Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

105 g Canned red Alaska salmon
50 g Courgette; chopped
1/2 ts Salt
75 g Puntalette*
4 lg Beefsteak tomatoes; OR...
6 sm -beefsteak tomatoes
25 g Sweetcorn kernels
2 Spring onions; chopped
2 tb Olive oil
1 tb White wine vinegar
1/2 ts Dry mustard
1/4 ts Caster sugar
1 Garlic clove
1 tb Freshly chopped basil

*Puntalette is rice-shaped pasta. Other small pasta may be used.

Drain can of salmon, reserving the juice. Flake the fish.

Put the courgette in a bowl, sprinkle with salt. Leave for 30 minutes
then rinse thoroughly. Cook puntalette in water in a covered
microwave proof bowl for 10 minutes on HIGH POWER. Rinse and drain.

Cut tomatoes into flower shapes. Discard pips and tough core. Allow to
stand for a further 10 minutes, then add courgette, sweetcorn, spring
onion and salmon. Whisk salmon juice with remaining ingredients then
pour into puntalette mixture. Mix well. Pile into tomato shells and
serve.

Serves 4-6. Approx. 170 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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