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Salmon-Wild Rice Pasty Filling

Recipes »  Main Dish  »  Fish and Shellfish

Try this Salmon-Wild Rice Pasty Filling recipe, or contribute your own. "Bell pepper" and "Seafood" are two of the tags cooks chose for Salmon-Wild Rice Pasty Filling.

Yield: 1 Servings Ready in 1 hours

Cuisine: AmericanMain Ingredient: Fish

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Servings          
Original recipe makes 1 Servings
1 lgGarlic; minced
2 tbButter
Flavorful stock)
3 Green onions, chopped
2 To 2 1/2 cups cooked wild
1 tbolive oil
3/4 cApricot or favorite chutney
Cut salmon into chunks.
1 lbSalmon, poached or barbecued
1 Red Bell pepper, finely

Salmon-Wild Rice Pasty Filling Preparation

Put rice in a mixing bowl. Saute onions and pepper in butter and olive oil until soft. Stir in garlic and saute for 1 minute longer. Combine with rice and mix well. To assemble pasty, place a layer of rice on the pastry square, top with chunks of salmon and 1 or 2 teaspoons of chutney. Fold over and, bake as directed in yeast dough recipe. From the San Francisco Chronicle, 8/10/88. Posted by Stephen Ceideberg; November 11 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Calories Per Serving: 238
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Tags

  1. Seafood
  2. Bell pepper
  3. Garlic
  4. Butter
  5. Olive oil
  6. Onion
  7. Salmon
  8. Green Onion
  9. American
  10. Fish

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