213       g            Canned pink Alaska salmon
   6       lg           Baking potatoes
                        - scrubbed and pricked
  50       g            Tinned anchovies
                        - drained, rinsed, chopped
 100       g            Button mushrooms, sliced
   1       t            Pesto
 200       g            Canned tomatoes
   1       t            Freshly chopped basil
   1                    Garlic clove -- crushed
  Preheat oven to 190 C, 375 F, Gas mark 5. Drain the
  can of salmon and set fish aside.
  Bake potatoes until soft. Cut a cross into top of each
  potato. Squeeze base to open. Scoop out half of pulp.
  Put into a bowl with the salmon, anchovies, mushrooms
  and pesto. Mix well. Put into potato skins, closing
  cuts to surround filling, return to oven for 20
  minutes. Blend remaining ingredients until finely
  chopped. Pour into small pan, bring to boil. Reduce
  heat. Simmer for 5 minutes. Serve each potato with
  some sauce.
  Serves 6. Approx. 185 kcals per serving
  From: On the Wild Side - Alaska Canned Salmon Recipes
  Reprinted with permission from Alaska Seafood
  format courtesy of Karen Mintzias