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Corn and Salmon Skillet

  Spray vegetable oil in a medium nonstick skillet and cook cucumber, onion and dill weed till clear, approx. 5 minutes. Stir in salmon, corn and half of the yogurt. Cook over low heat, stirring until mixture is hot but not boiling. Spoon mixture into a heated serving dish and top with remaining yogurt and a dash of paprika.

Serves 4

2 c. cucumbers, thinly sliced
4 ounces onion, chopped
1 t. dill weed
1 c. canned salmon, drained and flaked
2 cups canned cream-style corn
1 c. plain unflavored yogurt, divided in half

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