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Ingredients

•     Yield: 4 servings
• 213 gm Canned pink salmon
• 90 ml Lowfat milk 3 Tbsp Greek yogurt
• 450 gm Old potatoes - peeled and thinly sliced
• 15 gm Butter or possibly margarine
• 100 gm Button mushrooms, sliced
• 100 gm Courgettes, minced
• 1 Tbsp. Freshly minced chives
• 100 gm Cheddar cheese, grated

Description

Drain Can Of Salmon. Mix Juice With Lowfat Milk And Yogurt. Heat Butter On HIGH POWER For 30 Seconds. Stir In Mushrooms, Courgette And Chives, Cook For 2 Min On HIGH POWER. Flake…

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