Salmon Jackets
Yield
6 servingsPrep
25 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 213 | grams |
salmon
alaska, canned, pink |
|
| 6 | each |
potatoes
baking, large, scrubbed and pricked |
|
| 50 | grams |
anchovy fillets
tinned, drained, rinsed, chopped |
|
| 100 | grams |
mushrooms
button, sliced |
|
| 1 | teaspoon |
basil pesto
|
*
|
| 200 | grams |
tomatoes
canned |
|
| 1 | teaspoon |
basil
freshly chopped |
*
|
| 1 | clove |
garlic
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 213 | grams |
salmon
alaska, canned, pink |
|
| 6 | each |
potatoes
baking, large, scrubbed and pricked |
|
| 5E+1 | grams |
anchovy fillets
tinned, drained, rinsed, chopped |
|
| 1E+2 | grams |
mushrooms
button, sliced |
|
| 5 | ml |
basil pesto
|
*
|
| 2E+2 | grams |
tomatoes
canned |
|
| 5 | ml |
basil
freshly chopped |
*
|
| 1 | clove |
garlic
crushed |
|
Directions
Preheat oven to 190 C, 375℉ (190℃).
Drain the can of salmon and set fish aside.
Bake potatoes until soft.
Cut a cross into top of each potato.
Squeeze base to open. Scoop out half of pulp.
Put into a bowl with the salmon, anchovies, mushrooms and pesto.
Mix well. Put into potato skins, closing cuts to surround filling, return to oven for 20 minutes. Blend remaining ingredients until finely chopped. Pour into small pan, bring to boil. Reduce heat. Simmer for 5 minutes. Serve each potato with some sauce. Serves 6.
