Drain salmon, reserve liquid. Break into chunks. Combine salmon liquid, water, soy sauce and cornstarch. Saute zucchini, celery and onion in oil for 5 minutes or until tender. Add salmon, water chestnuts, tomato wedges and cornstarch mixture. Cook and stir gently until mixture is slightly thickened and thoroughly heated. Spoon salmon - vegetable mixture in hot Dutch baby. Makes 3-4 servings.
Dutch Baby: Combine 3 eggs, 3/4 cup milk, 3/4 cup flour and dash of salt in blender. Blend 30 seconds or until smooth. Melt 1/4 cup butter in 9 to 10 inch skillet, pie plate or shallow baking dish. Pour batter into pan. Bake 20-25 minutes or until puffed and golden brown.
