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Alaska Paella

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


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.


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