213 g Canned red Alaska salmon

2 tb Olive oil

1 Garlic clove; crushed

1 sm Onion; chopped

1 Leek; cleaned and sliced

100 g Long grain rice

100 g Shelled prawns

100 g Mussels in brine; drained

OR 100 g Mussels in shells

375 ml Vegetable or chicken stock

1/2 Lemon; juiced

1/2 ts Ground saffron; OR...

1/2 ts ground turineric

2 Tomatoes; skinned,

de seeded and chopped 10 Whole cooked prawns

Lemon slices to garnish [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 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