Salmon And Tomato Pasta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish, Pasta | 4 | Servings | |
INGREDIENTS
| 418 | g | Canned pink Alaska salmon |
| 175 | g | Pasta shapes of your choice |
| 396 | g | Canned tomatoes, chopped |
| 1 | T | Freshly chopped basil |
| Freshly ground black pepper | ||
| to taste | ||
| 100 | g | Fresh Parmesan cheese |
| grated | ||
| OR- Cheddar cheese | ||
| grated |
INSTRUCTIONS
Preheat oven to 190 C, 375 F, Gas mark 5. Drain the can of salmon, reserving the juice. Flake the fish. Set aside. Cook the pasta for 5 minutes in salted water, drain and put into 4 individual or 1 large oven proof serving dish. Mix the salmon juice with the chopped tomato, basil and black pepper Flake the salmon onto the pasta and spread the chopped tomato mixture over the top. Sprinkle the cheese over the top and cover with lids or aluminum foil. Bake for 15 minutes, remove the lid and bake for a further l0 minutes. Serve hot with salad. Serves 4. Approx. 325 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 551
Calories From Fat: 319
Total Fat: 36.4g
Cholesterol: 111.7mg
Sodium: 1913.2mg
Potassium: 369.8mg
Carbohydrates: 9.3g
Fiber: 1.5g
Sugar: 3.4g
Protein: 46.9g