Canny Cannelloni
- 213 g Canned pink Alaska salmon
- 1 md Onion; finely chopped
- 50 g Fresh breadcrumbs
- 100 g Button mushrooms; chopped
- 1 tb Parsley; chopped
- 16 Cannelioni tubes
- 25 g Butter
- 25 g Plain flour
- 300 ml Skimmed milk
- 1 ts Pesto
- 100 g 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
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
