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.
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