Canny Cannellonimain dish, pasta 213 gm canned pink alaska salmon 1 medium onion; finely chopped 50 gm fresh breadcrumbs 100 gm button mushrooms; chopped 1 tablespoon parsley; chopped 16 cannelioni tubes 25 gm butter 25 gm plain flour 300 ml skimmed milk 1 teaspoon pesto 100 gm parmesan cheese, grated Drain can of salmon. Make juice up to 300ml / 1/2 pint with water. Mash fish, onion, breadcrumbs, mushrooms and parsley. Fill each cannelloni roll. Lay in a microwave proof dish. Melt butter and stir in flour Cook for 30 seconds on HIGH POWER. Beat fish stock and milk into flour mixture 150ml / 1/4 pint at a time. Cook for 1 minute between additions. Whisk well. Add pesto and 75g / 3oz of cheese. Pour over cannelloni. Sprinkle with remaining cheese and cover. Cook on MEDIUM POWER for 25 minutes. Stand for 5 minutes. Serve. Serves 4-6. Approx. 300 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 |
