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Alaska Paella

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Main dish


  • 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


[Saffron gives this dish its traditional Paella coloring. It is however, expensive. Turmeric can be used as a substitute.]
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.
Serves 2. Approx. 580 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
From Gemini's MASSIVE MealMaster collection at