Title: Alaska Bake
Categories: Fish Entree Salmon
Yield: 4 Servings

418	g	Canned pink Alaska salmon
430	g	Frozen broccoli - cooked and drained
150	ml	Dry white wine
2	tb	Freshly chopped parsley
15	g	Cornflour
175	g	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.

Serves 4. Approx. 395 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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