Curried Alaska Salmon
Ingredients:
1 can (14.5 oz.) diced tomatoes
1 small can (5.75 oz.) low-fat or fat-free evaporated milk
1 to 1-1/2 Tablespoons curry powder
1/4 teaspoon each ground ginger, salt, coriander, and sugar
Dash ground cinnamon
1 cup frozen vegetables (such as peas, peas and carrots, potato dices, etc.)
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
3 cups cooked rice, kept warm
1 can (14.5 oz.) diced tomatoes
1 small can (5.75 oz.) low-fat or fat-free evaporated milk
1 to 1-1/2 Tablespoons curry powder
1/4 teaspoon each ground ginger, salt, coriander, and sugar
Dash ground cinnamon
1 cup frozen vegetables (such as peas, peas and carrots, potato dices, etc.)
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
3 cups cooked rice, kept warm
Directions:
In saucepan, blend tomatoes, evaporated milk, curry powder, ginger, salt, coriander, sugar, and cinnamon.
Cook over medium heat just until sauce begins to bubble. Stir in frozen vegetables and continue cooking 5 minutes.
Stir in salmon and heat thoroughly. Serve curried salmon over rice.
In saucepan, blend tomatoes, evaporated milk, curry powder, ginger, salt, coriander, sugar, and cinnamon.
Cook over medium heat just until sauce begins to bubble. Stir in frozen vegetables and continue cooking 5 minutes.
Stir in salmon and heat thoroughly. Serve curried salmon over rice.
