Mexi-Salmon Bake

Vegetable oil cooking spray
1-1/2 cups (about 7 ounces) fresh or frozen sweet pepper strips
7 eggs
1/2 cup water
1-1/2 teaspoons Cajun or Creole seasoning
1 can (14.75 ounces) or 2 cans (7.5 ounces each) traditional pack Alaska Salmon or
2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked
1 cup (4 ounces) shredded Colby-Jack or Mexican cheese blend, divided

Preheat oven to 400°F. Spray coat 9-inch baking dish.

Microwave peppers on HIGH on microwaveable plate, 2 to 3 minutes for frozen, 1 to 2 minutes for fresh. Drain or pat dry peppers.

Transfer peppers to baking dish. Beat together eggs, water and seasoning. Stir in salmon and 3/4 cup cheese. Pour mixture over peppers. Top with remaining 1/4 cup cheese.

Bake 18 to 20 minutes, until puffed and golden.

Makes 4 to 6 servings.

Source: Alaska Seafood Marketing Institute