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Recipe Name: Alaska Bake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Preparation Time:
Number of Servings: 4

418 Gram(s) Canned pink Alaska salmon
430 Gram(s) Frozen broccoli
cooked and drained
150 Dry white wine
2 Tablespoon(s) Freshly chopped parsley
15 Gram(s) Cornflour
175 Gram(s) 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 From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 31
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 30.1mg
Potassium: 359.9mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: <1g
Protein: 3.3g

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