Salmon tagliatelle
Yield: 2 Servings
Ingredients:
- 213 g Canned Alaska salmon -(pink or red)
- 397 g Canned tomatoes chopped
- 213 g Canned pimento pepper - chopped
- 1 Fresh chilli peppers - de-seeded chopped
- 2 ts Paprika pepper
- 1 sm Onion; finely chopped
- 1 Courgette; diced
- 1 Lemon; juiced
- 1 ts Freshly chopped coriander Salt and black pepper -(to taste)
- 175 g Fresh or dried tagliatelle
- 25 g Creamed coconut
Instructions:
Flaked coconut to garnish Drain the can of salmon break the fish into pieces set aside. Put tomatoes chillies pimento pepper paprika onion courgette lemon juice and coriander into a saucepan. Bring to boil. Simmer for 5 minutes season. Cook pasta. Add salmon and creamed coconut to sauce. Heat gently for 2-3 minutes. Stir lightly. Spoon over drained pasta. Garnish. Serves 2. Approx. 415 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
