Captain Tony Hofstetter's Recipes

Salmon Pilaf

1 lb. poached salmon (boned, skinned and flaked)
2 tablespoons butter
1 cup sliced celery
1/3 cup minced onion
1 large green pepper (cut into slivers)
1/2 cup sliced fresh mushrooms
3 cups cooked rice
1/3 cup diced canned pimento
1/2 cup sliced Brazil nuts
Salt and pepper to taste
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram

Melt butter in skillet over medium heat. Add celery, onion, green pepper, and mushrooms. Sauté for 3 minutes or until tender-crisp. Add salmon, rice pimento, Brazil nuts, salt, pepper, rosemary, and marjoram. Heat to serving temperature. Serve immediately. Serves 6 to 8.

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