DON'T under-rate fish as a tasty dish! It's not only versatile, but very good for you. It allows you to feel confident from a health point of view because it's generally low in cholesterol and high in important oils. But, fish also offers a full flavour that can really score in certain dishes.

We've picked out a few flavourful recipes, one from John West who produce canned fish, and one from the clever folk at the Alaska Seafood Information Service. Both are flexible enough to be used with various types of fish.

So, why not go fishing when it comes to mealtimes? You could easily get hooked on a different type of menu!

SALMON RISOTTO WITH LEEK

AND MANGE TOUT

Serves 6

Take: 1 fish stock cube; 1 tablespoon oil; few strands saffron; 1 leek, trimmed, washed and finely chopped; 10oz (300g) risotto (arborio) rice; 4oz (100g) mange tout, trimmed and halved; 213g can pink or red salmon, drained and flaked with skin and bones removed; 2oz (50g) freshly shaven Parmesan.

Dissolve the fish stock in 1 pint (600ml) of hot water, sprinkle in the saffron strands and allow to infuse for 15 minutes.

Heat the oil in a large frying pan and saute the leek for 2 minutes. Add the rice and continue to saute for 2 or more minutes.

Pour in half the fish stock and bring to the boil and simmer for 15 minutes, adding more stock as it is absorbed.

Stir in the mange tout and flaked salmon and cook for a further 4 minutes or until the rice is tender. Serve sprinkled with shaven Parmesan.

WILD ALASKA SALMON SALAD

WITH HOT DRESSING

Serves 4

Take: 1 x 418g or 2 x 213g cans red or pink salmon; 5oz (150g) bag mixed baby lettuce leaves; 2 slices granary bread; 1 tablespoon olive oil; 1 tablespoon white wine vinegar; 15g flat leaf parsley, finely chopped; sea salt flakes, freshly ground black pepper.

Drain the salmon, remove the skin and bones if desired, break into chunks and put into serving bowl.

Add the leaves and gently toss together.

Remove the crusts from the bread and cut each slice into little cubes. Heat the oil in a large frying pan, add the bread and fry, tossing frequently until golden and really crisp (this will take a few minutes.) Scatter the hot croutons over the salad.

Add the vinegar and parsley to the frying pan, season and heat through, drizzle over the salad. Toss everything together and serve.

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