Title: Seafood rice
 Categories: Main dish, Side dish, Fish
      Yield: 2 Servings
 
    213 g  Canned Alaska salmon
           - (pink or red)
    175 g  Long grain rice
     75 g  Shelled prawns
      2 ts Paprika
      2 tb Sherry
           -(or slightly more)
    175 g  Curd or cream cheese
      4    Spring onions
           -- trimmed and chopped
 
  Drain the can of salmon, reserve the juice. Flake the fish, set aside.
  
  Cook the rice in a saucepan with the salmon juice and
      450 ml / 3/4pint boiling water.
  
  Put the prawns, paprika, sherry and cheese into a blender. Blend
  until well chopped then heat in a saucepan until almost boiling. Stir
  in the flaked salmon. Warm through but do not boil. Stir the onions
  into the cooked rice. Pile onto individual serving plates and pour
  the salmon sauce over.
  
  Serves 2. Approx. 440 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