How To make Alaskan's Temptation
213 g Canned pink Alaska salmon
750 g Old potatoes; thinly sliced
1 Leek
- washed and thinly sliced 150 ml Skimmed milk
2 tb Low fat fromage frais
2 tb Sunflower oil
Salt and pepper 50 g Cheddar cheese
Preheat oven to 190 C; 375 F, Gas mark 5. Grease a shallow casserole dish. Drain can of salmon, flake and set aside. Arrange one third of potatoes and half of leeks in casserole dish. Add half the salmon then a further third of potatoes and remaining leeks and salmon. Sprinkle over the cheese and cover with remaining potato. Mix the milk, fromage frais and 1 tablespoon of oil. Season. Pour into casserole. Brush top layer with remaining oil, cover and bake for 45 minutes. Remove cover. Continue baking until brown. Serves 6. Approx. 260 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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Shrimp, crab, fish, and clams. When it comes to seafood, this is as good as it gets. Join Steve as he shares some easy-to-replicate seafood recipes on this Cooking Special.
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Simple Fennel Confit Recipe: My Quick and Easy Guide (Great For Pasta)
In this simple fennel confit recipe I'll guide you through the steps. It is one of my favorite things to add to pasta, salads, and fish dishes. It’s really easy to put together. I like to also use the fennel oil for salad dressings or to drizzle over roasted vegetables.
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1 Whole Fennel Bulb (Medium Diced)
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