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Alaska Paella

 

A delicious Alaskan dish made with salmon, chopped onions and juicy tomatoes.
69

Yield

2

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

213 grams canned salmon
2 tablespoons olive oil
1 each garlic cloves
crushed
1 small onions
chopped
1 each leeks
cleaned and sliced
*
100 grams rice
long grain
100 grams shrimp
shelled
100 grams mussels
in brine; drained, or in shells
375 ml vegetable stock
or chicken stock
½ each lemon juice
½ teaspoons saffron threads
ground, or 1/2 ts ground turmeric
*
2 each tomatoes
skinned, deseeded, chopped
10 each shrimp
cooked
*
1 slices lemon
to garnish
*

Directions

[Saffron gives this dish its traditional Paella coloring. It is however, expensive. Turmeric can be used as a substitute.]

Drain the can of salmon, reserving the juice. Set aside.

Heat the oil in a large pan and cook the garlic, onion and leek for 5 minutes. Stir in the rice, prawns, mussels, salmon juice, stock, lemon juice and saffron. Mix well, bring to the boil. Reduce the heat and simmer for 15 to 20 minutes or until the liquid is almost completely absorbed by the rice.

Stir the tomatoes into the rice along with the salmon, broken into large flakes.

Pile into a serving dish and decorate with the whole prawns and lemon slices. Serve immediately.

Serves 2. Approx. 580 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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 631g (22.3 oz)
Amount per Serving
Calories 62231% of calories from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 213mg 71%
Sodium 736mg 31%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 11%
Sugars g
Protein 105g
Vitamin A 27% Vitamin C 55%
Calcium 39% Iron 38%
* based on a 2,000 calorie diet How is this calculated?

 

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