Canny Cannelloni Recipe

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Canny Cannelloni Ingredients

213 g canned pink alaska salmon
1 medium onion, finely chopped
50 g fresh breadcrumbs
100 g button mushrooms, chopped
1 tbsp parsley, chopped
16 cannelioni tubes
25 g butter
25 g plain flour
300 ml skimmed milk
1 tsp pesto
100 g parmesan cheese, grated

A Recipe for
Canny Cannelloni

Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Canny Cannelloni

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Doug Larson

Canny Cannelloni Directions

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

Serves: 4

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Canny Cannelloni Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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