Recipe - Salmoncornchili
Categories: Salads, Seafood, Vegetables, Main Dish, Tex-mex, Salmoncornchili
KRYS PULLIAM RNMK37A
8 Sundried tomatoes packed
In olive oil
6 tablespoon Lemon juice
8 ounce Green chilies chopped
20 ounce Frozen corn kernels
Thawed
26 ounce Boneless skinless pink
Salmon packed in water or
Fresh
Salt and pepper
Mince the sundried tomatoes and place them in a serving bowl. Add the
lemon juice, chilies and corn, mix well. Drain the salmon and mix it gently
into the corn, trying to leave the salmon in somewhat large chunks. Season
to taste with salt and pepper. This is a wonderful salad. Also, I have
stuffed this into pita bread for a great sandwich. Be sure to mix in the
salmon last or you'll end up with a flaked fish paste.
MM Format Norma Wrenn npxr56b
Recipe By :
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Salmoncornchili recipe makes 4 Servings
