418 g  Canned pink Alaska salmon

      3    Shallots; chopped  OR...

      1 lg -Onion, chopped

    450 ml Vegetable stock

    150 ml Dry white wine

     25 g  Butter

     25 g  Plain flour

    300 ml Skimmed milk

    100 g  Curd cheese

      4 tb Greek yogurt

           Seasoning
  Drain can of salmon. Put the juice into a bowl with onion, stock and
  wine. Cook on HIGH POWER for 10 minutes. Stand for 15 minutes.
  Melt butter on HIGH POWER for 30 seconds. Stir in flour and cook for 30
  seconds on HIGH POWER. Add milk 150ml / 1/4 pint at a time. Whisk well
  and cook on HIGH POWER for 1 minute between each addition. Add stock to
  milk mixture with salmon, cheese and yogurt. Season. Transfer to a
  blender. Puree until smooth. Re-heat for 7 minutes on MEDIUM POWER and
  serve.
  Serves 4-6. Approx. 280 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