® ‘Living * Salmon can be sophisticated B.C. salmon is plentiful just now and it makes sense to pur- chase it nice and fresh if you can. When buying fresh fish, look for the flesh to be firm, the eyes unsunken and the gills a good nich not faded color. Of course, you may have to purchase fish which was flash-frozen at sea, and that’s OK too. A good percentage of B.C. sal- mon, however, ends up in a can and you don’t have to feel like a traitor if you buy a can of salmon instead of fresh or frozen fish! As long as it’s B.C. caught and packed, of course. The Fisheries Council of B.C. has sent me some taste-tempting recipes for canned salmon which sound so good, I thought I'd share a couple of them with you. They are a little sophisticated to prepare, but the directions are clear and the final product is such that you’ll be proud of your efforts. The first one is a brunch or light supper item, called simply, Eggs with Salmon: 1 can 7 1/2 oz. Pacific salmon 1/3 cup finely chopped onion 1 1/2 tsp. curry powder 1 bay leaf 2 tsp. lemon juice 1 cup mayonnaise (can be light) 2 tsp. mango chutney (or use home-made) 2 tbsp. whipping cream 12 hard-cooked eggs, shelled Parsley or alfalfa sprouts for gar- nish Drain salmon juices and reserve. Saute onion in butter until tender. Add curry powder and simmer for one to two minutes. Add salmon juices, bay leaf and lemon juice. Simmer, uncovered, for 5 minutes over a low heat, cool. Remove bay leaf and transfer mixture to a food processor together with salmon, mayonnaise, chutney and cream. Process until smooth. Cover and refrigerate sev- eral hours or overnight. | Carefully cut eggs in half just piior to serving. Spoon some of the sauce into the centre of each serving plate and arrange 2 halves of egg on top. Spoon a little sauce over the eggs and serve garnished with parsley and alfalfa sprouts. Serves 12. [ieee sie ee ee Our next recipe, Salmon and Spinach Triangles, requires filo pastry. This is available in the freezer section of your supermar- ket. It needs to be thawed and carefully handled to prevent it falling apart. Just take your time and it'll work well for you. By the way, you can make these triangles ahead of time, freeze them and then bake them straight from the freezer. 1 can (7 1/2 oz.) Pacific salmon 1/2 cup finely chopped onions 2 tsp. olive oil 1 10-0z. pkg. frozen chopped spin- ach 4 tbsp. cottage cheese 1 egg, beaten Nutmeg and freshly ground black pepper to taste 8 sheets filo pastry 4 tbsp. butter, melted Yogurt and fresh mint or cilantro for garnish Mash salmon, juice and bones and set aside. Saute onions in oil in a medium hot skillet until soft. Place in food processor along with spinach, cot- tage cheese, eggs, seasonings and salmon. Process until just combined. Open out pastry and cut each sheet crosswise into three equal strips. Brush one strip lightly with butter, fold in half lengthwise. Place 1 heaped teaspoon Gi salmon mixture on top right hand comer. Fold pastry over diagonally to form a triangle. Keep folding diagonally to end of strip. This 1s easier to do than it 1s to descnibe! Repeat with remaining pastry. Brush each finished triangle lightly with butter and place seam side down on a baking shect. Bake at 375 EF, for 15-20 minutes or until puffed and golden. Before serving, drizzle with yogurt and top with a sprig of mint or cilantro. Makes 24 triangles. | ACUPRESSURE For Pain, Stress Chronic Conditions (No Needles) Marjorie Herring B.Sc., M.Sc., Certified Acupressurist 656-8768 Continued from Page A12 Advanced Education. 7:30 p.m., Hockey Game of the Week - Jr. B Playoff Action. Announcer Scott Earle calls the action from the Panorama Arena. Thursday, March 15. 6 p.m., Keep Fit With Kathi- Aerobics. Join Kathi Hemphill- Nash for light exercise to music- recommended for seniors too! 6:30 p.m., Down to Business - Tourism Opportunities. Coverage of the Business Opportunities At Your Doorstep conference held last November in Sidney. Tonight, tourism opportunities in the recre- ation and marine industries are examined. 7:30 p.m., Sports Desk - A weekly wrap-up of minor league sports in the Victoria area. 8 p.m., The Helen Sims Show - cooking. Join Helen as she blends good cooking and good humor into a half-hour of tasty fun! 8:30 p.m., The Pepper Patch - talk. Jo’s guest this week is Dr. Bill Lanterman of the Saanichton Plant Quarantine Station. 9 p.m., Camosun Today - Vari- ety. Produced by the Applied Communication students of Camosun College. Schedule subject to change - watch Cable 11 for detailed list- Ings. 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