Categories: Fish, Main dish, Microwave 
      Yield: 4 servings 
  
    213 g  Canned pink Alaska salmon 
     90 ml Milk 
      3 tb Greek yogurt 
    450 g  Old potatoes 
           - peeled and thinly sliced 
     15 g  Butter or margarine 
    100 g  Button mushrooms, sliced 
    100 g  Courgettes; chopped 
      1 tb Freshly chopped chives 
    100 g  Cheddar cheese, grated 
  
  Drain can of salmon. Mix juice with milk and yogurt. Melt butter on HIGH 
  POWER for 30 seconds. Stir in mushrooms, courgette and chives, cook for 
  2 minutes on HIGH POWER. 
   
  Flake in salmon. Arrange one third of potato slices into base of 
  microwave proof dish. Spread half salmon mixture over. Top with third of 
  potatoes. Add remaining salmon, cover with rest of potatoes. Pour over 
  salmon stock. Sprinkle with cheese and cover. Cook on MEDIUM POWER for 
  15 minutes. Uncover and cook for 5 minutes. Stand for 5 minutes. Brown 
  under a conventional grill before serving. 
   
  Serves 4. Approx. 340 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