Salmon/corn/chili

1 Servings

Ingredients

Quantity Ingredient
KRYS PULLIAM RNMK37A-----
8 Sun-dried tomatoes packed
In olive oil
6 tablespoons Lemon juice
8 ounces Green chilies -- chopped
20 ounces Frozen corn kernels --
Thawed
26 ounces Boneless skinless pink
Salmon packed in water or
Fresh
Salt and pepper

Directions

Mince the sun-dried 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

Related recipes