Title: Seafood Rice
Categories: Entree Side Fish Shrimp Salmon
Yield: 2 Servings

213	g	Canned Alaska salmon (pink or red)
175	g	Long grain rice
75	g	Shelled prawns
2	ts	Paprika
2	tb	Sherry (or slightly more)
175	g	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.

Serves 2. Approx. 440 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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