Title: Salmon Jackets
Categories: Entree Mushroom Fish Salmon
Yield: 6 Servings

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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