Title: Canny cannelloni
 Categories: Main dish, Pasta, Microwave
      Yield: 4 Servings
 
    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