| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
|
Pasta, Fish |
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 |
|
|
Flaked coconut to garnish |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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