CURRIED ALASKA SALMON
25 Minute Meal
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
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.
Makes 2 to 4 servings.
Nutrients per serving: 562 calories, 9g total fat, 2g saturated fat, 15% calories from fat, 79mg cholesterol, 41g protein, 76g carbohydrate, 5g fiber, 1,288mg sodium, 550mg calcium and 2.4g omega-3 fatty acids.