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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