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WILD Alaskan salmon is a staple of supermarket shelves and not only is it delicious it is also environmentally sustainable.

Alaska salmon are wild and grow to adulthood feeding on their natural foods in the cold clean waters of the North Pacific. It is its natural diet of crustaceans and other marine life that gives the fish its distinctive colour and flavour.

The independent Marine Stewardship Council (MSC) has recognised the species as the first sustainable wild salmon fishery in the world. Thanks to years of careful management by the Alaska Department of Fish and Game (ADFG) wild salmon stocks have been preserved due to escapement programmes implemented during the short harvest periods.

Processed immediately after harvest to preserve its delicious flavour, wild Alaska canned salmon is also low in cholesterol and high in protein, calcium, vitamins and Omega-3 oils. It's good value for money too.

Use it with pasta and creme fraiche to create and make two versatile and delicious meals; any leftovers can be transformed into a tasty frittata.

Wild Alaska Salmon is stocked in most supermarkets, look for the words USA Salmon' or Alaska Salmon USA' on the label or stamped on the lid.

If you would like to receive more recipes contact the Alaska Seafood Marketing Institute, The Dialogue Agency, 8 Oak Lane, Twickenham, TW1 3PA Tel: 020 8607 0349 or e-mail: alaskaseafood@dialogueagency.com

Serves 4

Ingredients:

1 x 418g or 2 x 213g cans red or pink wild Alaska salmon

350g (12oz) pasta shells (or other pasta shapes)

1 large leek, trimmed and finely sliced

100g (4oz) broccoli, broken into small florets

150g (6oz) fine green beans, trimmed and halved

2 tbsp fresh parsley, chopped

250ml pot crème fraiche

Salt and freshly ground black pepper

Parsley sprigs, to garnish

Method:

Drain the can of salmon, reserving three tablespoons of liquid. Remove any skin and bones, if wished, and break the salmon into large chunks. Set aside.

Cook the pasta in plenty of lightly salted boiling water for about ten minutes, or according to pack instructions. At the same time, cook the leek, broccoli and green beans in lightly salted boiling water for three or four minutes, then drain them thoroughly Drain the cooked pasta, and then return it to the saucepan with the reserved salmon liquid. Add the leek, broccoli, green beans, parsley and crème fraiche.

Stir everything together gently over a medium heat for one or two minutes, adding the salmon chunks at the last moment. Season to taste, then serve, garnished with parsley sprigs.

Cook's tip: If you are planning to make the frittata, set aside half the quantity after adding the vegetables, then stir through half the salmon chunks.

Wild Alaska Salmon Frittata

Serves 2-4

Ingredients:

25g (1oz) butter

1 red pepper, deseeded and chopped

Half quantity of Wild Alaska Salmon Pasta (see recipe above)

3 eggs, beaten

75g (30z) mature Cheddar cheese, grated

Salt and freshly ground black pepper

Method:

Preheat the oven to 180 C/fan oven 160 C/Gas Mark 4. Use a knob of butter to grease a 20cm (8 inch) shallow baking dish or two individual heatproof dishes.

Melt the remaining butter in a frying pan and saute the red pepper for two or three minutes, until softened. Tip into a large mixing bowl and add the pasta mixture, beaten eggs and half the cheese. Season and mix thoroughly.

Transfer the mixture to the prepared dish and sprinkle the remaining cheese over the surface. Stand on a baking sheet and bake for 20-25 minutes until set and golden brown.

Cook's tip: Serve warm with vegetables or salad, or cool completely and cut into wedges for a picnic or packed lunch.

10:14am Friday 6th June 2008

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