Alaska Seafood Marketing Institute (ASMI) Logo English Mobile

Contact

For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: [email protected]
Web: www.alaskaseafood.org

Follow us on Social Networks

Pastel De Salmao Selvagem Do Alasca Com Curgete

24 Jan Wild Alaska Salmon and Courgette Bakes

Posted at 19:41h in Sockeye Salmon, Wild Alaskan Salmon by
Pastel De Salmao Selvagem Do Alasca Com Curgete

Wild Alaska Salmon and Courgette Bakes

Print Recipe Pin Recipe
Course Main Course
Alaska Product Alaska Wild Salmon, Sockeye Salmon
Servings 2

Ingredients
  

  • 2 x 213 g can red or pink wild Alaska salmon
  • ½ teaspoon olive oil
  • 450 g 8 oz cooked potatoes, sliced
  • 4 spring onions finely chopped
  • 2 large courgette grated
  • 4 large eggs
  • 300 ml ¼ pint skimmed milk
  • 8 tablespoons finely grated Parmesan cheese
  • salt and freshly ground black pepper

Instructions
 

  • Drain the salmon, reserving 2 tablespoons of the liquid. Remove skin and bones, if desired and break into large chunks
  • Preheat the oven to 190°C, 375°F, Gas Mark 5. Lightly grease a small baking dish (with a capacity of about 900 ml / 1½ pints) with the olive oil
  • Arrange the potato slices, spring onions, grated courgette and salmon chunks in the baking dish. Beat together the eggs, milk, reserved salmon liquid and Parmesan cheese. Season with salt and pepper and pour into the baking dish
  • Bake for 20 - 25 minutes until puffed up and golden brown. Serve immediately with salad or vegetables
Print page
0 Likes
No Comments

Sorry, the comment form is closed at this time.