8 Sun-dried tomatoes packed in olive oil
6 tb Lemon juice
8 oz Green chilies -- chopped
20 oz Frozen corn kernels -- Thawed
26 oz Boneless skinless pink salmon packed in water or fresh
Salt and pepper
Mince the sun-dried tomatoes and place them in a serving bowl. Add the
lemon juice, chilies and corn, mix well. Drain the salmon and mix it gently
into the corn, trying to leave the salmon in somewhat large chunks. Season
to taste with salt and pepper.
Halloween