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Category : Mexican
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Recipe

418 g Canned red Alaska salmon

250 g Couscous

900 ml Hot water

2 tb Vegetable oil

2 Garlic cloves; crushed

1 Green or red chili pepper

- de-seeded, finely chopped 1 ts Caraway seeds

1 lg Onion; chopped

2 Courgette

- trimmed & thickly sliced 2 Carrots; trimmed and sliced

1 Red or orange pepper

- de-seeded and sliced 300 ml Vegetable or chicken stock

1/4 ts Salt

3 Tomatoes; thickly chopped

15 g Margarine or butter

2 tb Pumpkin seeds

[If you do not have a couscousier in which to cook this recipe, improvise by using a saucepan and colander. Line the colander with a muslin cloth, allowing the sides of the cloth to hang over the edge. Roll up the hanging muslin to make a collar around the edge of the colander. During the method, the base of the couscousier is equivalent to the saucepan and the top to the lined colander.] Drain the can of salmon, reserving the juice. Set aside. Soak the couscous for 20 minutes in a large bowl of hot water. Heat the oil in the base of the couscousier, stir in the garlic, chilli pepper, caraway seeds, onion, courgette, carrot and pepper. Cook gently for 5 minutes. Add the salmon juice and stock to the vegetables. Put the top of the couscousier on and place the soaked couscous into it. Season with salt. Cover with a lid and steam for 30 minutes. Remove the top of the couscousier and add the tomatoes and salmon. Heat for 5 minutes. Place the couscous onto a large serving plate and gently stir in the margarine and the pumpkin seeds. Pile the salmon alongside to serve. Serves 4. Approx 550 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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