ALASKA CANNED SALMON RECIPES

ON THE WILD SIDE
ALASKA CANNED SALMON RECIPES

INTRODUCTION

The name 'Alaska' conjures up images of nature at her best-vast expanses of land, majestic mountains, crystal
clear waters and fresh air. The wild nature of this scenic land provides the perfect backdrop for many species of
wildlife: brown bears, polar bears, eagles, caribou, whales and, importantly, salmon.

All the recipes in this book use wild Alaska salmon, caught in the cold waters of the Pacific following their
migration from the clear rivers and streams of Alaska. There are 3,000 rivers and 3 million lakes in the state!
Once caught it is canned and exported.

In the UK and Ireland, Alaska canned salmon can be found in all major supermarkets. Simply look for the words
'USA Salmon' on the lid of the can of your favorite brand of pink or red salmon- it's your assurance of taste,
versatility and quality.

All of the recipes in this book use red or pink Alaska canned salmon. Red is best used when the salmon's color
adds to the appeal of the finished recipes such as salads and rice dishes. Pink salmon works well for dishes
where the salmon is mixed with other ingredients.

Canned salmon is an ideal food if you want to eat a healthy, nutritious diet. It is low in calories (just 55 calories
in a 4 oz. can), high in protein and low in fat. Alaska canned salmon also contains a high proportion of special
oils known as Omega-3s which help lower the risk of cardiovascular disorders.
All the benefits of fresh salmon in a can.

So, don't just keep canned salmon for high tea on a Sunday or for special occasions - use it in a wide variety of
tasty, nutritious dishes whether you are cooking a family meal, a cozy meal for two or catering for party guests.

This book is divided into six sections for easy reference. Each section covers a different aspect of your life:
Healthy Eating, Two’s Company, Quick & Easy, Microwave, Party Food and Kid's Corner.

Each of the recipes has been tested for convenience, ease of preparation and enjoyment by our expert consumer
panel made up of housewives and working mothers. Every recipe in the book has passed with flying colors. So
now it's over to you. Can opener at the ready... !

CONTENTS:

Healthy Eating
Two's Company
Quick & Easy
Microwave
Party Food
Kid's Corner

On the Wild Side-Alaska Canned Salmon Recipes
HEALTHY EATING


SALMON COUSCOUS

Serves 4. Approx 550 kcals per serving

If you do not have a couscousier in which to cook this recipe, improvise by using a saucepan and colander. Line
the colander with a muslin cloth, allowing the sides of the cloth to hang over the edge. Roll up the hanging
muslin to make a collar around the edge of the colander. During the method, the base of the couscousier is
equivalent to the saucepan and the top to the lined colander.


1 x 418g / 14 3/4oz can red Alaska salmon
250g / 8oz couscous
900 ml / 1 1/2pints hot water
2 tbsp vegetable oil
2 cloves garlic, crushed
1 green or red chili pepper, de-seeded and finely chopped
1 tsp caraway seeds
1 large onion, chopped
2 courgette, trimmed and thickly sliced
2 carrots, trimmed and sliced
1 red or orange pepper, de-seeded and sliced
300ml / 1/2pint vegetable or chicken stock
1/4 tsp salt
3 tomatoes, thickly chopped
15g / 1/2oz margarine or butter
2 tbsp pumpkin seeds


Drain the can of salmon, reserving the juice. Set aside.

Soak the couscous for 20 minutes in a large bowl of hot water. Heat the oil in the base of the couscousier, stir in
the garlic, chilli pepper, caraway seeds, onion, courgette, carrot and pepper. Cook gently for 5 minutes.
Add the salmon juice and stock to the vegetables. Put the top of the couscousier on and place the soaked
couscous into it. Season with salt. Cover with a lid and steam for 30 minutes.

Remove the top of the couscousier and add the tomatoes and salmon. Heat for 5 minutes. Place the couscous
onto a large serving plate and gently stir in the margarine and the pumpkin seeds. Pile the salmon alongside to
serve.



ALASKA SEAFOOD TARTS

Serves 6-8. Approx. 430 kcals per serving


1 x 418g / 14 3/4oz can pink Alaska salmon
350g / 12oz packet filo pastry
3-4 tbsp walnut oil
15g / 1/2oz margarine
25g / 1oz plain flour
2 tbsp Greek yogurt
175g / 6oz crab flavored seafood sticks, chopped
25g / 1oz walnuts, chopped
100g / 4oz Parmesan or Cheddar cheese, grated


Pre-heat oven to 80 C, 350 F, Gas mark 4. Lightly grease 8 individual pie dishes or ovenproof pudding bowls.

Drain the can of salmon and make the juice up to 200ml / 7fl.oz. with water for fish stock. Flake the salmon. Set
aside.
Brush each individual sheet of filo pastry with oil and fold into sixteen 12.5cm / 5inch squares.
Put one square into each pie dish leaving the pointed corners protruding over the edge. Brush with oil then put a
second square of pastry onto the first, but with the corners pointing up in between the original ones to create a
water lily effect. Brush the points well with oil then bake for 5 minutes to set but not brown. Take out of the
oven.
Reduce the oven temperature to 150 C, 300 F, Gas mark 2. Melt the margarine and stir in the flour. Blend in
the fish stock, beating well to remove lumps. Stir the yogurt, seafood sticks, walnuts and flaked salmon into the
sauce and divide equally between the 8 pastry cases.
Sprinkle the breadcrumbs over the top then return to the oven to heat through for 5-8 minutes or until the
cheese and pastry have turned golden brown. Serve immediately.


GINGER FISH ROLLS

Serves 4. Approx. 195 kcals per serving

If you do not have a bamboo steamer use a colander placed over a saucepan and covered with a lid.


1 x 213g / 7 1/2oz can pink or red Alaska salmon
8 large Chinese leaves, blanched to soften
50g / 2oz shelled prawns, chopped
4 spring onions, trimmed, cut into 2.5cm / 1inch lengths then shredded lengthways, finely
1/2 tsp finely minced fresh root ginger
50g / 2oz button mushrooms, chopped
long chives or strips of raffia for tying
4 tbsp light soy sauce
3 tbsp lime juice
2 tbsp water
2 tsp fine shreds of lime rind and root ginger
250g / 8oz short grain rice
900ml / 1.5pints of boiling water
lumpfish caviar to garnish


Drain can of salmon reserving the juice. Flake the fish coarsely.
Flatten Chinese leaves.  Trim away any tough stalks. Place equal amounts of salmon onto center of each leaf.
Surround with prawns, onions, ginger and mushrooms. Roll up tucking ends in securely. Tie up with the chives
or raffia. Place in top of steamer. Mix soy sauce, lime juice and rind.

Put rice into base of steamer with water and salmon juice. Cover with fish rolls in steamer top and lid. Simmer
for 20 minutes until most of liquid is absorbed. Keep fish rolls warm. Drain rice of any excess water and press
into 12 small moulds.  Turn onto a serving plate and garnish. Serve with the warm fish rolls and sauce.


ALASKAN'S TEMPTATION

Serves 6. Approx. 260 kcals per serving


1 x 213g / 7 1/2oz can pink Alaska salmon
750g / 1 l/2lb old potatoes, thinly sliced
1 leek, washed and thinly sliced
150ml / 1/4pint skimmed milk
2 tbsp low fat fromage frais
2 tbsp sunflower oil
salt and pepper
50g / 2oz Cheddar cheese


Preheat oven to 190 C; 375 F, Gas mark 5. Grease a shallow casserole dish. Drain can of salmon, flake and set
aside.
Arrange one third of potatoes and half of leeks in casserole dish. Add half the salmon then a further third of
potatoes and remaining leeks and salmon. Sprinkle over the cheese and cover with remaining potato. Mix the
milk, fromage frais and 1 tablespoon of oil. Season. Pour into casserole. Brush top layer with remaining oil,
cover and bake for 45 minutes. Remove cover.
Continue baking until brown.


ALASKA MATELOTE

Serves 6. Approx. 290 kcals per serving


1 x 418g / 14 3/4oz can of pink Alaska salmon
2 tbsp olive oil
8 spring onions, trimmed and chopped
2 cloves garlic, crushed
25g / 1oz plain flour
300ml / 1/2 pint vegetable stock
300ml / 1/2 pint dry cider
1 tbsp freshly chopped basil
juice of 1 lemon
100g / 4oz peeled prawns
175g / 6oz mussels in brine
350g / 12oz skate or monkfish
50g / 2oz baby mushrooms, trimmed
1 small onion, sliced into rings
4 tbsp vegetable stock
salt and black pepper


Drain can of salmon. Make juice up to 300ml / 1/2 pint with water for fish stock. Break fish into large chunks.

Heat the oil. Gently fry spring onions and garlic. Stir in flour. Add the fish and vegetable stocks and cider. Mix
well. Stir in basil and lemon juice. Bring to the boil. Add prawns, mussels and white fish. Simmer for 10 minutes.

Cook mushrooms and onion in salt water. Drain and set aside. Stir salmon into soup. Heat through. Serve
garnished with mushrooms and onions.


WILD MUSHROOM AND SALMON SALAD

Serves 4-6. Approx. 150 kcals per serving


1 x 213g / 7 1/2oz can red Alaska salmon
100g / 4oz curly endive
6 juniper berries
6 allspice berries
90ml / 3fl.oz dry white wine
2 tbsp walnut oil
250g / 8oz wild mushrooms
2 cloves garlic, crushed in 1/2 tsp salt
1 small onion


Drain the can of salmon, reserve the juice. Flake the fish and set aside. Divide the endive between 4 or 6 serving
plates.
Put the salmon juice into a small pan with the juniper, allspice and wine. Bring to the boil, reduce the heat and
simmer for 3 minutes. Allow to cool. Discard the berries but reserve the stock.
Heat the oil in a frying pan. Fry the mushrooms, garlic and onions for 2-3 minutes, remove the vegetables and
keep warm on a plate.
Pour stock into pan and cook rapidly for 1 minute. Add salmon and vegetables. Heat gently then pile over
endive. Serve immediately.


WATERCRESS & SALMON ROULADE WITH ORANGE SALAD

Serves 6. Approx. 215 kcals per serving


1 x 213g / 7 1/2oz can pink Alaska salmon
3 bunches of watercress, washed and trimmed
3 oranges
1 carrot, peeled and shredded or thinly sliced
2 tbsp sunflower or sesame oil
2 tsp sesame seeds
seasoning to taste
15g / 1/2oz polyunsaturated margarine
l 5g / 1/2oz plain flour
50g / 2oz peeled prawns, chopped
50g / 2oz button mushrooms, chopped
4 eggs, separated


Pre-heat oven to 200 C, 400 F, Gas mark 6.
Drain the can of salmon, reserving the juice. Flake the fish into a bowl.
Line a 35cm / 14inch by 20cm / 8inch swiss roll tin with silicone paper and brush it lightly with oil.
Put one bunch of watercress into a bowl. Cut two of the oranges into segments and squeeze the juice of the
third.  Mix the orange segments and the carrot into the watercress and set aside.  Mix together the orange juice,
oil and sesame seeds. Season lightly.

Melt the margarine in a small pan and stir in the flour. Gradually add the salmon stock, stirring to prevent lumps.
Stir the prawns and mushrooms into the sauce and cook gently for two minutes before adding the flaked salmon
and mixing well. Set aside.

Chop the remaining two bunches of watercress very finely. Beat the egg yolks and chopped watercress together
then season. Whisk the egg whites until they form soft peaks then fold into the watercress mixture. Spread into
the lined tin and bake for l0 minutes.
When cooked, loosen the sides of the watercress roulade and quickly turn out onto a flat surface. Peel away the
silicone paper and spread the salmon sauce evenly over the roulade. Quickly roll up, swiss roll fashion and trim
the edges.
Mix the orange juice dressing into the watercress salad and serve with slices of the roulade.


SALMON AND BASIL RAVIOLI

Serves 6. Approx. 300 kcals per serving


1 x 213g / 7 1/2oz can pink Alaska salmon
75g / 3oz curd cheese
2 tomatoes, skinned, de-seeded and finely chopped
1 tsp pesto
290g / 10.5oz strong plain flour
1 tsp salt
3 eggs, beaten
3 tbsp freshly chopped basil
1 medium onion, chopped
2 cloves garlic, crushed
1 x 200g / 7oz can tomatoes
1 red pepper, de-seeded and chopped
8 spring onions
1 tbsp olive oil
salt and black pepper


Drain can of salmon. Add water to juice to make 600ml / 1pint. Mash fish, cheese, tomatoes, pesto in a bowl.

Mix flour, salt, eggs, basil to form firm dough. Turn onto a floured surface. Knead for 1 minute. Break into
lemon size pieces, knead thoroughly. Roll into 2mm sheets. Cut dough into 3.5cm / 1.2 inch circles. Put small
amount of salmon filling into center of each circle. Fold in half and press edges firmly together Dry on each side
floured board for 1 hour.

Put fish stock, onion and garlic in a pan. Bring to boil then simmer. Drop one third of ravioli into stock. Cook
for 10 minutes. Remove and keep warm. Cook remainder in same way. Blend remaining ingredients. Heat until
boiling then simmer for 5 minutes. Serve ravioli with sauce and a salad.


SALMON JACKETS

Serves 6. Approx. 185 kcals per serving


1 x 213g / 7 1/2 oz can pink Alaska salmon
6 large baking potatoes, scrubbed and pricked
1 x 50g / 2oz tin anchovies, drained, rinsed, chopped
100g / 4oz button mushrooms, sliced
1 tsp pesto
1 x 200g / 7oz can tomatoes
1 tsp freshly chopped basil
1 clove garlic, 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.



ASMI-On the Wild Side, Two's Company


On the Wild Side-Alaska Canned Salmon Recipes
TWO’S COMPANY

ALASKA PAELLA

Serves 2. Approx. 580 kcals per serving

Saffron gives this dish its traditional Paella coloring. It is however, expensive. Turmeric can be used as a
substitute.


1 x 213g / 7 1/2oz can red Alaska salmon
2 tbsp olive oil
1 dove garlic, crushed
1 small onion, chopped
1 leek, cleaned and sliced
100g / 4oz long grain rice
100g / 4oz shelled prawns
100g / 4oz mussels in brine, drained OR 100g / 4oz mussels in shells
375ml / 13fl.oz vegetable or chicken stock
juice of 1/2 lemon
1/2 tsp ground saffron, or 1/2 tsp ground turineric
2 tomatoes, skinned, de-seeded and chopped
10 whole cooked prawns
lemon slices to garnish


Drain the can of salmon, reserving the juice. Set aside.
Heat the oil in a large pan and cook the garlic, onion and leek for 5 minutes. Stir in the rice, prawns, mussels,
salmon juice, stock, lemon juice and saffron. Mix well, bring to the boil. Reduce the heat and simmer for 15-20
minutes or until the liquid is almost completely absorbed by the rice.
Stir the tomatoes into the rice along with the salmon, broken into large flakes.
Pile into a serving dish and decorate with the whole prawns and lemon slices. Serve immediately.



CHEESY FISHERMAN'S GRILL

Serves 2. Approx 535 kcals per serving


1 x 213g / 7 1/2oz can red Alaska salmon
2 small or 1 large crab (ask the fishmonger to dress it for you, but retain the small legs for garnish)
15g / 1/2oz butter or margarine
1Sg / l/2oz plain flour
milk for stock, see recipe
2 fresh tomatoes, skinned, de-seeded and chopped
1 tbsp freshly chopped parsley
salt and freshly ground black pepper, to taste
75g / 3oz fresh Parmesan, grated


Drain the can of salmon, reserving the juice. Make the juice up to 150ml / 1/4 pint with milk. Set aside.

Put the salmon and crab meat into a bowl.
Melt the butter in a pan and stir in the flour. Gradually add the fish and milk stock to make a smooth sauce. Add
the chopped tomatoes and parsley, season well.  Mix the sauce into the crab and salmon, then pile this mixture
into two individual serving dishes.  Sprinkle the Parmesan over the top of the salmon mixture and place under a
moderate grill for 6-8 minutes or until the cheese is golden brown.
Serve garnished with two or three crab legs and new potatoes.


SALMON TAGLIATELLE

Serves 2. Approx. 415 kcals per serving


1 x 213g / 7 1/2 oz. can pink or red Alaska salmon
1 x 397g / 14oz can tomatoes, chopped
1 x 21 3g / 7.5 oz. can pimento pepper, chopped
1-2 fresh chilli peppers, de-seeded, chopped
2 tsp paprika pepper
1 small onion, finely chopped
1 courgette, diced
juice of 1 lemon
1 tsp freshly chopped coriander
salt and black pepper to taste
175g / 6oz fresh or dried tagliatelle
25g / 1oz creamed coconut
flaked coconut to garnish


Drain the can of salmon, break the fish into pieces, set aside. Put tomatoes, chillies, pimento pepper, paprika,
onion, courgette, lemon juice and coriander into a saucepan. Bring to boil. Simmer for 5 minutes, season.
Cook pasta. Add salmon and creamed coconut to sauce. Heat gently, for 2-3 minutes. Stir lightly.
Spoon over drained pasta. Garnish.


FLAKY SALMON SURPRISE

Serves 2. Approx. 800 kcals per serving


1 x 213g / 7 1/2oz can pink Alaska salmon
250g / 8oz ready-made puff pastry
100g / 4oz cucumber, peeled and diced
1/4 tsp salt
15g / 1/2oz butter
15g / 1/2oz plain flour
90ml / 3fl.oz milk
3 tbsp sour cream
1/2tsp freshly chopped tarragon, optional


Pre-heat the oven to 220 C, 450 F, Gas mark 8. Drain can of salmon, reserve the juice. Set aside.
Roll out pastry to 1/2cm /  1/4 inch thick. Cut into four 8.5cm / 3-inch rounds. Stand, rolled side down on a
dampened baking tray for 30 minutes. Brush upper surface with milk. Bake for 10-15 minutes until golden.
Cool. Sprinkle cucumber with 1/4 teaspoon salt, leave 15 minutes.
Melt butter in a saucepan. Stir in flour, then salmon juice and milk. Bring to boil. Mix well.
Add rinsed cucumber, cream, tarragon and salmon. Blend well. Cut each pastry round into three slices
crossways. Pile half salmon filling onto bottom slices. Place middle layers on top and remaining filling over
these. Top with puff pastry tops. Serve hot with vegetables.


SALMON SOUFFLES

Serves 2. Approx. 585 kcals per serving


1 x 213g / 7 1/2oz can pink Alaska salmon
2 eggs, separated
25g / 1 oz fresh white breadcrumbs
50g / 2oz cream or curd cheese
6 tbsp sour cream
50g / 2oz smoked salmon
1 tsp horseradish sauce
11g / 0.4oz sachet gelatine
15g /  1/2 oz watercress leaves, roughly chopped
100g / 4oz mixed salad leaves
1 red apple, cored and sliced
juice 1/2 lemon
25g / 1oz walnuts


Drain the can of salmon, reserve the juice, flake fish, set aside. Line two 33Oml / 1/2 pint straight sided bowls
with cling film.
Blend the salmon, egg yolk, breadcrumbs, cheese, cream, 25g / 1-oz of smoked salmon and horseradish sauce
until smooth.
Heat the salmon juice until almost boiling. Sprinkle in the gelatine. Stir until dissolved. Mix into the salmon
mixture.
Whisk the egg whites until stiff.  Fold the salmon into egg whites. Mix well. Divide between the two bowls, chill
in a refrigerator until set.

Invert the bowls onto serving plates. Remove the bowls and cling film. Press the chopped watercress leaves
around the sides of each souffle. Cut the remaining smoked salmon into thin strips and arrange in a lattice across
the tops. Serve with a mixed salad leaf, apple and walnut salad.


MINTY SALMON SALAD

Serves 4. Approx. 300 kcals per serving


1 x 213g / 7 1/2oz can red Alaska salmon
2 ripe avocados, peeled, halved juice of one lime
25g / 1oz curly endive
50g / 2oz cucumber, peeled and diced l / z tsp freshly chopped mint
2 tbsp Greek yogurt


Drain the can of salmon, break the fish into large flakes, set aside.
Remove the avocado stones. Slice lengthwise from the rounded end. Do not slice completely through the
narrow end. Slice each half into 5 pieces, put on a serving plate and spread the slices out fan-like. Brush with
lime juice.
Arrange the endive on the plates and place the salmon flakes on top. Mix together the cucumber, mint and
yogurt. Pour onto the salad. Serve at once.



SALMON CONSOMME WITH BITES

Serves 2. Approx. 290 kcals per serving


1 x 213g / 7 1/2oz can red Alaska salmon
100g / 4oz whole prawns
600ml / 1pint vegetable stock
1 small onion, un-peeled and quartered
1 bay leaf
2 egg whites
8 thin slices of carrot, blanched and cut into flowers
2 tbsp sherry, optional


Drain the juice from the can of salmon into a saucepan. Break the fish into flakes putting the bones and skin into
the saucepan with the juice but setting the flakes to one side.

Peel the prawns. Put the heads and shells into the saucepan and set the prawns to one side with the salmon
flakes. Add the vegetable stock, onion and bay leaf to the saucepan. Bring to the boil. Reduce heat, cover and
simmer for 45 minutes. Remove the consommé from the heat and strain it into a jug through a sieve which has
been lined with damp muslin. Wash out the pan and return the consomme to the saucepan, once again passing it
through a sieve, lined with clean, damp piece of muslin.
Whisk the egg whites until they form stiff peaks. Place the consomme over moderate heat and bring to the boil. 
Whisking gently, add the egg whites, a spoon at a time into the stock. When the mixture boils, simmer gently for
10 minutes, without breaking the crust of egg white which will form over the top.

Allow to stand for 5 minutes before straining it for a final time through a sieve lined with dampened muslin. Re-
heat the soup before serving in bowls along with the flakes of salmon, shelled prawns, carrot flowers and sherry,
if used.


SEAFOOD RICE

Serves 2. Approx. 440 kcals per serving


1 x 213g / 7 1/2oz can pink or red Alaska salmon
175g / 6oz long grain rice
75g / 3oz shelled prawns
2 tsp paprika
2-3 tbsp sherry
175g / 6oz curd or cream cheese
4 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 450ml /  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.


WILD SALMON CREPES

Serves 2. Makes 4-6 pancakes
Approx. 640 kcals per serving


1 x 213g / 7 1/2oz can pink Alaska salmon
75g / 3oz frozen chopped spinach, thawed and drained
90g / 3.5oz plain flour
1 egg
150ml / 1/4 pint milk
pinch of salt
4 tsp vegetable oil
15g / 1/2oz butter
90ml / 3 fl. oz milk
100g / 4oz wild or button mushrooms
1/2 tsp freshly chopped tarragon
salt and black pepper
2 tbsp Greek yogurt
1 tsp walnut oil
leaves of red lettuce and fresh baby spinach


Drain can of salmon, reserving the juice. Break fish into large pieces. Set aside.

Mix together the spinach and 75g / 3oz of the flour. Beat the egg and milk and add gradually to the flour. Beat
well to remove lumps. Season with salt.

Heat a drop of oil in a crepe or frying pan. Put 2-3 tablespoons of pancake batter into the pan and rotate gently
to spread evenly. Cook over a moderate heat until the pancake begins to lift. Turn over to cook other side.
Repeat until the batter is used up. Keep crepes warm.
Melt the butter in a saucepan, stir in the flour then gradually add the juice from the salmon and the milk. Stir
briskly to prevent lumps.
Add the salmon to the sauce with the mushrooms, seasoning and yogurt. Heat through.
Put salmon filling onto each pancake and fold into triangles. Arrange on a serving plate. Keep warm.
Heat the walnut oil in a pan and quickly fry the remaining mushrooms. Garnish the pancakes with mushrooms,
lettuce and spinach leaves.


On the Wild Side-Alaska Canned Salmon Recipes
QUICK & EASY


CURRIED SALMON WITH POPPADOMS

Serves 6. Approx. 240 kcals per serving


1 x 213g / 7 1/2oz can pink or red Alaska salmon
2 tbsp mayonnaise
2 tbsp natural yogurt or sour cream
juice of 1 lime
2-3 tsp. medium hot curry paste
2 pickled dill cucumbers, chopped
1 avocado, peeled and chopped
1 red apple, core removed and chopped
salt to taste
2 tbsp vegetable oil
6 poppadoms


Drain the can of salmon and flake the fish. Set aside.

Mix together the mayonnaise, yogurt, lime juice, curry paste, dill cucumber, avocado and apple. Season lightly
and stir in the salmon flakes.
Heat the oil in a frying pan and fry each poppadom, not too rapidly or they will lose their shape and curl up
unevenly. Cook until they are crisp and the edges have curled up.
Pile equal amounts of the salmon curry onto each poppadom and serve on individual plates, garnished with a
little salad and lime slices.


SALMON AND TOMATO PASTA

Serves 4. Approx. 325 kcals per serving


1 x 418g / 14 3/4oz can pink Alaska salmon
175g / 6oz pasta shapes of your choice
1 x 396g / 14oz can tomatoes, chopped
1 tbsp freshly chopped basil
freshly ground black pepper, to taste
100g / 4oz fresh Parmesan or Cheddar cheese, grated


Preheat oven to 190 C, 375 F, Gas mark 5.
Drain the can of salmon, reserving the juice. Flake the fish. Set aside.

Cook the pasta for 5 minutes in salted water, drain and put into 4 individual or 1 large oven proof serving dish.
Mix the salmon juice with the chopped tomato, basil and black pepper Flake the salmon onto the pasta and
spread the chopped tomato mixture over the top.
Sprinkle the cheese over the top and cover with lids or aluminum foil. Bake for 15 minutes, remove the lid and
bake for a further l0 minutes.
Serve hot with salad.


ALASKA BAKE

Serves 4.
Approx. 395 kcals per serving


1 x 418g / 14 3/4oz can pink Alaska salmon
430g / 1 lb frozen broccoli, cooked and drained
150 ml / 1/4 pint dry white wine
2 tbsp freshly chopped parsley
15g / 1/2oz cornflower
175g / 6oz Gruyere or Edam cheese, thinly sliced


Pre-heat the oven to 190C, 375F, Gas mark 5.
Drain the can of salmon and make the juice up to 150ml / 1/4 pint with water for fish stock. Break the salmon
into large chunks and arrange it with the broccoli in a single or 4 individual ovenproof dishes.
Put the fish stock, wine, parsley and cornflower into a saucepan and blend until smooth. Heat gently, stirring all
the time until the sauce thickens. Pour over the salmon and broccoli.
Arrange the slices of cheese over the top of the dish and bake for 20 minutes or until the cheese has melted.
Serve immediately.


SALMON TACOS

Serves 6-8. Approx. 310 kcals per serving


1 x 418g / 14 3/4oz can pink or red Alaska salmon
8 tbsp fromage frais or Greek yogurt
50g / 2oz cucumber, sliced
1/2 tsp. mint
8 ready-made taco shells
100g / 4oz iceberg lettuce, shredded
3 tomatoes, chopped
50g / 2oz Cheddar cheese, grated
olives, anchovies or chopped peppers to garnish


Pre-heat the oven to 200 C, 400 F, Gas mark 6.
Drain the can of salmon. Flake the fish and set aside. Mix together the fromage frais or Greek yogurt, cucumber
and mint. Set aside.
Heat the taco shells in the oven for 2-3 minutes until pliable. (Tacos can also be warmed in a microwave. 30
seconds on HIGH for each taco.)
Pile lettuce and tomato into each shell then top with chunks of salmon, a spoonful of the cucumber mixture and
some grated cheese. Garnish and serve immediately.


ALASKA OMELETTE

Serves 1. Approx. 415 kcals per serving


1 x 105g / 3 3/4oz can pink Alaska salmon, drained and flaked
2 eggs
2 tbsp sour cream or fromage frais
1/2 tsp. freshly chopped tarragon
salt and white pepper
7g / 1/4oz butter or margarine


Drain the can of salmon and set aside.
Beat together the eggs, cream or fromage frais and tarragon. Season lightly.
Melt the butter in a non-stick or omelette pan. Pour in the eggs and cook over a moderate heat until the base is
set. While the base is setting, pre-heat a moderate grill.
Arrange the canned salmon over the soft top of the omelette. Place the pan under the grill until omelette is set.
Loosen the omelette in the pan and carefully fold in half: Slide the omelette onto a serving plate garnished with
salad.


SALMON AND BLUE CHEESE PATE

Serves 4-6. Approx. 260 kcals per serving


1 x 213g / 7 1/2oz can pink Alaska salmon
100g / 4oz Dolcelatte cheese
50g / 2oz curd or cream cheese
50 / 2oz unsalted butter, melted
French or melba toasts, to serve


Drain the can of salmon and put the fish in a food processor or liquidiser along with the cheeses and butter
Blend until smooth.
Pile into a serving dish and chill until firm. Serve with plenty of toast.


SPICY PITTAS

Serves 6. Approx. 290 kcals per serving


1 x 213g / 7 1/2oz can pink Alaska salmon
2 tbsp fromage frais
2 tbsp mayonnaise
1/2tsp finely chopped fresh root ginger
1/2tsp ground cumin
1/2tsp grated lemon rind
2 cloves garlic, crushed
salt and white pepper
1 x 213g / 7 1/2oz can kidney or haricot beans, drained
100g / 4oz cut French beans, cooked, drained and cooled
100g / 4oz iceberg lettuce
3 tomatoes
6 pitta breads


Drain the can of salmon and flake the fish. Mix together with the fromage frais, mayonnaise, ginger, cumin,
lemon rind, garlic, salt and pepper, kidney and French beans.
Shred the lettuce and chop the tomatoes.

Warm the pitta bread under a hot grill until the pockets puff up. Split with a knife and fill with the lettuce and
tomatoes. Top with the salmon mixture and serve immediately.


SPEEDY SALMON PIZZA

Serves 4-6. Approx. 430 kcals per serving


1 x 418g / 14 3/4oz can red Alaska salmon
2 ready-made 20cm / 8inch pizza bases
1 x 396g / 14oz can chopped tomatoes with herbs, drained
100g / 4oz button mushrooms, trimmed and sliced
100g / 4oz green olives stuffed with pimento
175g / 6oz fresh Parmesan or Cheddar cheese, grated


Pre-heat oven to 200 C, 400 F, Gas mark 6.
Drain the salmon and break the fish into large pieces. Set aside. Place the pizza bases on two silicone paper lined
baking trays.
Spread equal amounts of the drained tomatoes over the pizza bases and arrange the salmon on top.
Decorate with the mushrooms and olives then cover with the cheese. Bake for 15-20 minutes or until the cheese
is melted and golden. Serve with salad.


SALMON SCRAMBLE

Serves 4. Approx. 425 kcals per serving


1 x 213g / 7 1/2oz can pink or red Alaska salmon
6 eggs
6 tbsp cream or fromage frais
salt and white pepper
1 tbsp sunflour oil
1 x 213g / 7 1/2oz can red pimento pepper, drained and chopped
100g / 4oz button mushrooms, trimmed and sliced
4 slices wholemeal toast or 4 pitta breads warmed and split


Drain the can of salmon. Flake the fish. Set aside.

Beat together the eggs, cream or fromage frais and seasoning. Heat the oil in a saucepan and gently scramble the
eggs, stirring to keep the consistency light.
While the eggs are still soft, but thick, add the salmon, pepper and mushrooms. Continue cooking for a further
few seconds to heat through.
Serve hot on the toast or piled into pitta breads.

On the Wild Side-Alaska Canned Salmon Recipes
MICROWAVE


SWEET 'n' SOUR SALMON NUGGETS

Serves 4. Approx. 435 kcals per serving


1 x 418g / 14 3/4oz can pink Alaska salmon
175 ml / 6 fl.oz sherry
2 tsp soy sauce
100g / 4oz fresh white breadcrumbs
2 tsp finely chopped fresh root ginger
1 small onion, finely chopped
1 egg, beaten
300 ml / 1/2 pint apple juice
1 x 227g / 8oz can pineapple pieces in natural juice
1/2 red pepper, de-seeded and cut into strips
6 spring onions, trimmed and cut into 5cm / 2inch lengths and then into thin strips, lengthways
2 tbsp honey
3 tbsp vinegar
1 tbsp tomato puree
1 tbsp cornflower


Drain the can of salmon. Put the juice into a shallow microwave proof dish with the sherry. Heat on HIGH
POWER for 2 minutes.
Put salmon, breadcrumbs, 1 teaspoon of ginger, onion and egg into a bowl. Mash well until blended. Divide into
two batches.
Using lightly floured hands and a soup spoon, mould rough balls of the first batch of salmon mixture and drop
them into the hot stock and sherry. Cook uncovered on HIGH POWER for 2 minutes. Turn nuggets over and
return to oven. Cook on HIGH POWER for a further 2 minutes. Put cooked nuggets onto a plate. Set aside.
Cook the second batch in the same way using the same stock. Also set aside.
Strain the cooking liquid through a sieve into a large jug. Add remaining ginger, apple juice, pineapple in its
juice, pepper, onions, honey, vinegar, tomato puree and cornflower, mix well.
Cook sauce on HIGH POWER for 1 minute, stir and cook for a further 1 minute or until the sauce has
thickened.
Re-heat nuggets for 2 minutes on HIGH POWER. Serve with rice or noodles and sweet 'n' sour sauce.


SALMON PARISIENNE

Serves 4. Approx. 265 kcals per serving


1 x 213g / 7 1/2oz can pink or red Alaska salmon
2 scallops
4 tbsp white wine
15g / 1/2oz butter or margarine
15g / 1/2oz plain flour
2 tsp freshly chopped parsley
2 fresh tomatoes, skinned, de-seeded, chopped
4 tbsp fromage frais or single cream
salt and freshly ground black pepper, to taste
50g / 2oz fresh white breadcrumbs
50g / 2oz Cheddar cheese, grated


Drain the can of salmon, reserving the juice. Break the fish into flakes and set aside.

Put the salmon juice into a dish along with the scallops and wine. Cover with cling film and puncture twice.
Cook on MEDIUM POWER for 3 minutes.

Chop the scallops and mix them into the flaked salmon. Melt the butter in a dish on HIGH POWER for 30
seconds. Stir in the flour, cook for a further 30 seconds on HIGH POWER.  Add the liquor from the scallops to
the flour, mixing well to prevent lumps forming.

Cook on HIGH POWER for 1 minute. Stir the sauce into the salmon and scallop mixture along with the parsley,
tomatoes and fromage frais or cream. Season to taste then pile equal amounts of the mixture into shell shaped
dishes.

Mix together the breadcrumbs and cheese. Sprinkle these over the scallops. Arrange the dishes on a microwave
proof tray. Cook on MEDIUM POWER for 10 minutes. Brown under a conventional grill, if liked. Serve with
salad.


ALASKA GRATIN

Serves 4. Approx. 340 kcals per serving


1 x 213g / 7 1/2oz can pink Alaska salmon
90 ml / 7fl.oz. milk
3 tbsp Greek yogurt
450g / 1 1b old potatoes, peeled and thinly sliced
15g / 1/2 oz butter or margarine
100g / 4oz button mushrooms, sliced
100g / 4oz courgettes, chopped
1 tbsp freshly chopped chives
100g / 4oz Cheddar cheese, grated


Drain can of salmon. Mix juice with milk and yogurt. Melt butter on HIGH POWER for 30 seconds. Stir in
mushrooms, courgette and chives, cook for 2 minutes on HIGH POWER.
Flake in salmon. Arrange one third of potato slices into base of microwave proof dish. Spread half salmon
mixture over. Top with third of potatoes. Add remaining salmon, cover with rest of potatoes.
Pour over salmon stock. Sprinkle with cheese and cover. Cook on MEDIUM POWER for 15 minutes. Uncover
and cook for 5 minutes. Stand for 5 minutes. Brown under a conventional grill before serving.


CANNY CANNELLONI

Serves 4-6. Approx. 300 kcals per serving


1 x 213g / 7 1/2oz can pink Alaska salmon
1 medium onion, finely chopped
50g / 2oz fresh breadcrumbs
100g / 4oz button mushrooms, chopped
1 tbsp parsley, chopped
16 cannelioni tubes
25g / 1 oz butter
25g / 1 oz plain flour
300ml / 1/2 pint skimmed milk
1 tsp pesto
100g / 4oz Parmesan cheese, grated


Drain can of salmon. Make juice up to 300ml / 1/2 pint with water. Mash fish, onion, breadcrumbs, mushrooms
and parsley. Fill each cannelloni roll. Lay in a microwave proof dish.
Melt butter and stir in flour Cook for 30 seconds on HIGH POWER.
Beat fish stock and milk into flour mixture 150ml / 1/4 pint at a time. Cook for 1 minute between additions.
Whisk well. Add pesto and 75g / 3oz of cheese. Pour over cannelloni. Sprinkle with remaining cheese and
cover. Cook on MEDIUM POWER for 25 minutes. Stand for 5 minutes. Serve.


TOMATO TREAT

Serves 4-6. Approx. 170 kcals per serving

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


1 x 105g / 3 3/4oz can red Alaska salmon
50g / 2oz courgette, chopped
l/2 tsp salt
75g / 3oz puntalette*
4 large or 6 small beefsteak tomatoes
25g / 1 oz sweetcorn kernels
2 spring onions, chopped
2 tbsp olive oil
1 tbsp white wine vinegar
1/2 tsp dry mustard
1 / 4 tsp caster sugar
1 clove garlic
1 tbsp freshly chopped basil


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.



CREAMY SALMON SOUP

Serves 4-6. Approx. 280 kcals per serving


1 x 418g / 14 3/4oz can pink Alaska salmon
3 shallots or 1 large onion, chopped
450 ml / 3/4 pint vegetable stock
150 ml / l/4 pint dry white wine
25g / 1oz butter
25g / 1oz plain flour
300 ml / 1/2 pint skimmed milk
100g / 4oz curd cheese
4 tbsp Greek yogurt seasoning


Drain can of salmon. Put the juice into a bowl with onion, stock and wine. Cook on HIGH POWER for 10
minutes. Stand for 15 minutes.
Melt butter on HIGH POWER for 30 seconds. Stir in flour and cook for 30 seconds on HIGH POWER.  Add
milk 150ml / 1/4 pint at a time. Whisk well and cook on HIGH POWER for 1 minute between each addition.
Add stock to milk mixture with salmon, cheese and yogurt. Season. Transfer to a blender.  Puree until smooth.
Re-heat for 7 minutes on MEDIUM POWER and serve.

On the Wild Side-Alaska Canned Salmon Recipes
PARTY FOOD


ALASKA VOL-AU-VENTS

Makes 24. Approx. 140 kcals per serving


1 x 418g / 14 3/4oz can pink or red Alaska salmon
24 pre-cooked, individual vol-au-vent cases
250g / 8oz cucumber, peeled and diced
1 tsp salt
150ml / 1/4 pint mayonnaise
4 tbsp sour cream or Greek yogurt
2 tsp freshly chopped mint


Drain the can of salmon. Flake the fish into a bowl and set aside. Scoop out the soft pastry from inside the vol-
au-vent cases.
Put the cucumber into another bowl and sprinkle with the salt. Allow to stand for 15 minutes then rinse
thoroughly. Pat dry and mix into the salmon with the remaining ingredients.

Pile equal amounts of the salmon filling into each vol-au-vent case and replace the lids. Serve garnished with
salad.


SALMON AND LIME DIP WITH CRUDITIES

Serves 10. Approx. 145 kcals per serving


1 x 213g / 7 1/2oz can red Alaska salmon
50g / 2oz cucumber
1 tsp salt
175g / 6oz cream or curd cheese
4 tbsp sour cream
2 tbsp mayonnaise
2 tsp paprika pepper
juice and rind of half a lime
fresh vegetable crudites to serve


Drain the can of salmon, set aside. Peel the cucumber and dice finely. Sprinkle with salt, leave for 30 minutes.
Rinse under cold water and pat dry.
Beat together the cheese, sour cream, mayonnaise, paprika and lime until smooth. Flake the salmon into the
cheese mixture along with the cucumber Mix well then place in a refrigerator to chill. Serve in a dish surrounded
by crudites.


TANGY SALMON MOUSSE

Serves 8-10. Approx. 130 kcals per serving


1 x 418g / 14 3/4oz can pink Alaska salmon
15g / 1/2oz gelatine
50g / 2oz smoked salmon, finely chopped
1 1/2 tsp finely chopped or minced fresh root ginger
150ml / 1/4 pint G reek strained yogurt
175g / 6oz curd cheese or Quark
2 egg whites
2 large grapefruits
1 tbsp walnut oil
2 tbsp grapefruit juice
mixed colored salad leaves and avocado for garnish


Drain the can of salmon. Heat the juice to almost boiling then sprinkle over the gelatine. Stir gently until
completely dissolved.
Mash the two types of salmon into a bowl and beat in the yogurt, cheese and 1 teaspoon of the ginger. Stir in
the dissolved gelatine and cool until the mixture is just beginning to set.
Whisk the egg whites until they form stiff peaks. Fold these into the salmon mixture then pour into a single
900ml / 1 1/2 pint fish mold or two 450ml / 3/4 pint moulds. Put into a refrigerator and leave until completely
set.
Peel the grapefruits and remove the pith from around each segment. Put the segments into a bowl along with the
remaining ginger, walnut oil and grapefruit juice. Mix well and allow to stand for about 1 hour to marinade.
Arrange the salad leaves and avocado on serving plates and very carefully turn the mousse out onto them.  Just
before serving, arrange the marinaded grapefruit segments onto the salad and sprinkle the juices over.

Cook's Note:  To turn out the mousses more easily, first dip the moulds into hot water to loosen the sides then
invert them onto the serving plates. Pick up the plates and very gently shake from side to side. The mousses
should drop out.


SALMON NACHOS

Serves 10-12. Approx. 180 kcals per serving


1 x 213g / 7 1/2oz can pink or red Alaska salmon
4 tomatoes, skinned, de-seeded and chopped
1-2 green chillies, de-seeded and finely chopped
1 x 210g / 7.4oz box of nacho crisps
115g / 5oz carton natural yogurt or sour cream
100g / 4oz Cheddar cheese, grated


Pre-heat oven to 190 C, 375 F, Gas mark 5.
Drain the can of salmon and flake the fish into a bowl. Mix in the tomatoes and the finely chopped chillies.
Arrange the nachos onto a baking tray and pile equal amounts of the salmon and chilli mixture over them.  Top
this with half a teaspoon of natural yogurt or sour cream and sprinkle with the cheese.
Bake in the oven for 6-7 minutes or until the cheese is just bubbly. Serve hot.


SEAMAN'S DIP

Serves 10. Approx. 125 kcals per serving


1 x 213g / 7 1/2oz can red Alaska salmon
2 avocados, peeled and chopped
grated rind and juice of 1 lime
4 tomatoes, skinned, de-seeded and chopped
50g / 2oz curd cheese
1-2 fresh green chilies, de-seeded and finely chopped
2 tbsp Greek strained yogurt
salt and black pepper to taste
tortilla chips, oven-baked potato skins and crudites to serve


Drain the can of salmon and flake the fish into a large bowl.
Mash the avocado with the rind and juice of the lime, stir into the salmon then add the tomatoes, cheese, chillies
and yogurt. Mix well but try to keep the texture quite rough.
Season to taste then serve with the suggested accompaniments.

Cook 's Note:  To make oven-baked potato skins, bake 4 large potatoes until the centers are soft. Cut them in
half and scoop out the potato pulp, reserving this for another recipe. Slice the skins into 3 or 4 strips and brush
very liberally with olive or vegetable oil. Sprinkle with salt and bake in a pre-heated oven 200C, 400F, Gas mark
6 for 6-10 minutes or until well crisped. These are best served hot.


PARTY QUICHES

Makes 4, serves 24-32. Approx. 255 kcals per serving

This recipe describes four quiches with different fillings. If preferred, one single filling may be chosen, but the
ingredients must be multiplied by four.

1. Salmon with Broccoli and Stilton
2. Salmon with Asparagus and Cheddar
3. Salmon and Mozzarella
4. Salmon with Tomatoes and Feta Cheese


2 x 418g / 14 3/4oz cans red or pink Alaska salmon
550g / 1 1/4 lb ready-made shortcrust pastry
75g / 3oz broccoli florets, blanched
75g / 3oz asparagus spears, blanched
1 leek, cleaned and thinly sliced
4 fresh tomatoes, skinned, de-seeded, chopped
4 spring onions, chopped
1 small onion, chopped
50g / 2oz smoked salmon
8 black olives, pitted and quartered
50g / 2oz Stilton cheese, crumbled
50g / 2oz Cheddar cheese, grated
75g / 3oz Mozzarella, thinly sliced
50g / 2oz Feta cheese, crumbled
1 tsp pesto
12 eggs
600ml / 1 pint milk
300 ml / l/2 pint single cream
salt and black pepper


Pre-heat oven to 200 C, 400 F, Gas mark 6. Drain the cans of salmon. Flake and set aside.
Divide the pastry into four and roll out to line four 22.5 cm /  9inch flan dishes.
Spread the salmon evenly over the base of each flan.
Arrange the broccoli in one flan, the asparagus in another, and the leeks and tomatoes in the other two.
Sprinkle the spring onions over the asparagus quiche, onion over the broccoli, smoked salmon into the leeks and
olives into the tomato.
Top the broccoli quiche with Stilton, the asparagus with Cheddar, the leek quiche with Mozzarella and the
tomato with Feta cheese and pesto.
Beat the remaining ingredients and pour into each flan. Bake for 10 minutes. Reduce the temperature to 160C,
325F, Gas mark 3 and cook for 40 minutes. Serve with salad.


FROMAGE FONDUE

Serves 10-15. Approx. 85 kcals per serving


1 x 213g / 7 1/2oz can pink or red Alaska salmon
6 tbsp fromage frais
100g / 4oz soft cheese with herbs
1 tbsp soy sauce
1 tbsp tomato puree
2 tomatoes, skinned, de-seeded and chopped
fresh vegetable sticks and cubes of bread for dipping


Put the can of salmon into a food processor or liquidiser along with the fromage frais, cheese, soy sauce and
tomato puree. Blend until smooth.
Stir the chopped tomatoes into the fondue and serve with sticks of fresh vegetables and cubes of bread.


SMOKEY SALMON BURGERS

Makes 10-12. Approx. 380 kcals per serving


1 x 418g / 14 3/4oz can pink Alaska salmon
450g / 1 lb cold mashed potato
175g / 6oz raw potato, grated
1 tsp vegetable oil
50g / 2oz bacon, preferably smoked, chopped
oil for frying
10 soft round rolls
salad and relishes for serving


Drain the salmon and break fish into flakes. Set aside. Mix together the mashed and grated potato in a bowl.
Heat the vegetable oil in a frying pan and fry the bacon until it is crisp. Add the bacon to the potato mixture
along with the salmon, mixing well to break up the salmon.

Divide the mixture into 10 or 12 pieces and shape each piece into a burger using hands or a burger maker.
Fry the burgers gently for 5 minutes on each side, or until they are well browned. (It is best to cook 3 or 4
burgers at one time or the pan will be too crowded to turn them over easily.)

Keep the cooked burgers warm whilst preparing the rest, then serve in split rolls garnished with salad and
relishes.


FISHY FRIES

Serves 6-8. Approx. 220 kcals per serving


1 x 213g / 7 1/2oz can pink Alaska salmon
100g / 4oz plain flour
salt and pepper to taste
1 tbsp vegetable oil
150ml / 1/4 pint skimmed milk or water
2 egg whites
sunflower oil for deep fat frying
spicy tomato sauce and / or tartar sauce to serve


Drain the can of salmon and flake. Set aside.

Put the flour into a bowl along with the seasoning and vegetable oil. Gradually beat in the milk or water until
smooth and thick.
Whisk the egg whites until they are stiff and fold these into the batter along with the salmon flakes.
Heat the oil for frying in a deep fat fryer, over a moderate heat. Carefully drop tablespoons of the salmon batter
into the hot oil. (It is better to cook the salmon fries 4-5 at a time depending on the size of your fryer. Keep the
prepared ones warm in a low oven whilst cooking the rest.)
Turn each salmon fry over after about 45 seconds to brown the other side. Use plenty of oil for frying as the
batter will need to rise and move about the pan to cook properly.
When golden brown all over, remove from the oil with a slated spoon and drain on absorbent kitchen paper.
Serve the fries hot with tomato sauce or tartar.

On the Wild Side-Alaska Canned Salmon Recipes
KID’S CORNER


SALMON FISH CAKES

Makes 8. Approx. 300 kcals per serving


1 x 213g / 7 1/2oz can pink Alaska salmon
500g / lib cold mashed potato
100g / 4oz Cheddar cheese, grated
flour, for dusting
1 egg, beaten
100g / 4oz fresh white or wholemeal breadcrumbs
vegetable oil, for frying


Drain the can of salmon and flake the fish into a bowl, Mix in the potato and cheese.

Dust hands with flour and divide the salmon mixture into eight equal sized portions. Shape each piece into a
pattie, dusting with flour to prevent sticking.
Brush each fish with beaten egg and coat with a thin layer of breadcrumbs.
Chill the fish cakes for one hour before frying in the heated oil. Drain on kitchen paper before serving with
salad or peas.


FISHERMAN'S CATCH

Serves 4. Approx. 245 kcals per serving


1 x 105g / 3 3/4oz can pink or red Alaska salmon
50g / 2oz cucumber, peeled and diced
50g / 2oz cream cheese
8 slices of bread cut into 8 fish shapes
cucumber slices for garnish


Drain the can of salmon and flake the fish. Set aside.

Mix together the cucumber and the cheese. Spread a layer of
this onto four of the bread fish shapes. Top with a layer of salmon flakes.
Add second fish shape and decorate with cucumber slices arranged as scales.


ALASKA PATTIES

Serves 4. Approx. 390 kcals per serving


1 x 105g / 3 3/4oz can pink Alaska salmon
25g / 1oz cream or curd cheese
2 spring onions, finely chopped
1/4 red pepper finely chopped
200g / 7oz strong plain flour
2 eggs, beaten
pinch salt
2 tsp freshly chopped basil
1 x 435g / 15oz can tomato soup
50g / 2oz Cheddar cheese, grated


Pre-heat oven to 375 F, 190 C, Gas mark 5.
Drain the can of salmon. Flake the fish. Mix with the cheese, onions and red pepper. Set aside.
Put the flour into a bowl, add the eggs, salt and basil. Mix well to form a soft dough. Divide into egg size
pieces. Knead until smooth.
Roll the dough pieces on a lightly floured board to a maximum 2mm / 1/10 inch thick or roll each piece
through a pasta maker reducing the setting to 5 or 6 over 3 or 4 rollings.
Cut the pasta sheets into 3cm / 1 1/2 inch squares. Put salmon filling onto one corner of each square then fold
in half diagonally to make a triangular "pattie". Dry on silicone paper for 1 hour before cooking, turning each
pattie over after 30 minutes to dry undersides.
Put the soup into a casserole dish and drop the salmon patties into it. Cover with a lid and cook in the oven
for 30 minutes. Uncover and sprinkle with the cheese. Continue cooking for a further 10 minutes. Serve with
salad.


OLD SALTY'S INSTANT PIZZA

Serves 4. Approx. 210 kcals per serving


1 x 213g / 7 1/2oz can pink or red Alaska salmon
2 soft rolls, cut in half
8 tsp tomato relish
75g / 3oz Cheddar cheese, grated
olives, sliced gherkins and sweetcorn kernels, to garnish


Drain the can of salmon. Flake the fish.
Spread each half of the rolls with 2 teaspoons of tomato relish. Arrange the salmon on top. Sprinkle with
cheese and garnish.
Toast under a moderate grill until the cheese has melted and the filling has heated through. Serve
immediately.


PIRATE'S PIE

Serves 4. Approx. S20 kcals per serving


1 x 418g / 14 3/4oz can pink Alaska salmon
25g / 1oz butter or margarine
1 small leek
1 red pepper, de-seeded and chopped
1 x 200g / 7oz can sweetcorn kernels, drained
25g / 1oz plain flour
110ml / 4fl.oz milk
salt and pepper to taste
750g / 1 1/2lb old potatoes, peeled and cooked
75g / 3oz Cheddar cheese, grated
3 tbsp tomato ketchup, brown sauce or mild mustard


Pre-heat the oven to '190 C, 375 F, Gas mark 5.

Drain the can of salmon and reserve the juice. Set aside.
Melt the butter in a pan and cook the leeks and pepper until soft. Add the sweetcorn and flour, mix well.
Cook for 1 minute.
Blend the salmon juice into the vegetables and flour. Mix well then gradually add the milk, beating to make a
smooth sauce.
Flake the salmon into the vegetables and season to taste, Mash together the potatoes and cheese until
smooth.
Put the salmon into an ovenproof dish and spread the chosen sauce over this. Pipe or spoon the potato over
and bake for 30 minutes
Serve with peas, sweetcorn and tomatoes.


SALMON ROSTI

Serves 4. Approx. 420 kcals per serving


1 x 213g / 7 1/2oz can pink or red Alaska salmon
450g / 1 1b cold mashed potato
350g / 12oz raw potato cut into very thin chips
2 tbsp melted butter or vegetable oil
75g / 3oz Cheddar cheese, grated


Pre-heat oven to 190C, 375 F, Gas mark 5.

Drain the can of salmon and break the fish into large chunks. Set aside.

M ix together the two types of potato. Put the butter or oil into a baking dish and heat in the oven until hot.
Pile the potato mixture into the dish, pressing it into a round cake with the back of a spoon and dribbling a
little of the hot fat over the top of the cake. Return to the oven and bake for 45 minutes.
Arrange the salmon over the cooked potato cake. Sprinkle the cheese over this and return to the oven for a
further 15 minutes.

Serve with peas, sweetcorn or tomatoes.

If you have any questions about Alaska Seafood write to asmi at:
alaska_seafood%commerce@state.ak.us