| previous | next |
Title: Salmon Tagliatelle
Categories: Pasta Seafood
Yield: 2 Servings
| 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 |
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
| previous | next |