Salmon tagliatelle

Yield: 2 Servings

Measure Ingredient
213 grams Canned Alaska salmon (pink or red)
397 grams Canned tomatoes, chopped
213 grams Canned pimento pepper chopped
1 \N Fresh chilli peppers de-seeded, chopped
2 teaspoons Paprika pepper
1 small Onion; finely chopped
1 \N Courgette; diced
1 \N Lemon; juiced
1 teaspoon Freshly chopped coriander
\N \N Salt and black pepper (to taste)
175 grams Fresh or dried tagliatelle
25 grams Creamed coconut
\N \N 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.


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

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