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Pre-heat the oven to 190C, 375F, Gas mark 5.
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Drain the can of salmon and make the juice up to 150ml / 1/4 pint with
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water for fish stock. Break the salmon into large chunks and arrange
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it with the broccoli in a single or 4 individual ovenproof dishes.
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Put the fish stock, wine, parsley and cornflower into a saucepan and
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blend until smooth. Heat gently, stirring all the time until the
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sauce thickens. Pour over the salmon and broccoli.
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Arrange the slices of cheese over the top of the dish and bake for 20
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minutes or until the cheese has melted. Serve immediately.
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Serves 4. Approx. 395 kcals per serving
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From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
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permission from Alaska Seafood Marketing Institute Meal-Master
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compatible recipe format courtesy of Karen Mintzias
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