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Title: Canny Cannelloni
Categories: Entree Pasta Microwave Mushroom Salmon
Yield: 4 Servings
| 213 | g | Canned pink Alaska salmon |
| 1 | md | Onion; finely chopped |
| 50 | g | Fresh breadcrumbs |
| 100 | g | Button mushrooms; chopped |
| 1 | tb | Parsley; chopped |
| 16 | Cannelioni tubes | |
| 25 | g | Butter |
| 25 | g | Plain flour |
| 300 | ml | Skimmed milk |
| 1 | ts | Pesto |
| 100 | g | 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.
Serves 4-6. Approx. 300 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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