Serves: 4 1 x 418g or 2 x 213g cans red or pink wild Alaska salmon 175g (6oz) American long grain rice 2 tbsp vegetable oil 1 bunch spring onions, chopped 2 garlic cloves, crushed 175g (6oz) frozen mixed vegetables 225g (8oz) large frozen prawns 1 tbsp medium curry powder 2 tomatoes, chopped Salt and freshly ground black pepper
• Drain the salmon, reserving the liquid. Remove the skin and bones, if desired, then break the salmon into large chunks. Set aside • Cook the rice in lightly salted boiling water for about 12 minutes, until tender • Meanwhile, heat the vegetable oil in a large frying pan or wok. Add the spring onions and garlic and cook for 3-4 minutes, until softened • Drain the cooked rice and add to the frying pan with the frozen mixed vegetables, frozen prawns, curry powder, tomatoes and reserved salmon liquid. Cook, stirring occasionally, for 5-6 minutes. Gently stir through the salmon chunks. Season with salt and pepper, then serve Cook’s Tip: Garnish with fresh coriander, if you like. Recipe from the Alaska Seafood Marketing Institute.