Title: Alaska Paella
Categories: Entree Shellfish Shrimp Salmon
Yield: 2 Servings

213	g	Canned red Alaska salmon
2	tb	Olive oil
1		Garlic clove; crushed
1	sm	Onion; chopped
1		Leek; cleaned and sliced
100	g	Long grain rice
100	g	Shelled prawns
100	g	Mussels in brine; drained OR-
100	g	-Mussels in shells
375	ml	Vegetable or chicken stock
1/2		Lemon; juiced
1/2	ts	Ground saffron; OR...
1/2	ts	-ground turineric
2		Tomatoes; skinned, de-seeded and chopped
10		Whole cooked prawns
		Lemon slices to garnish

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

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.

Serves 2. Approx. 580 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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