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Title: Tomato Treat
Categories: Pasta Seafood
Yield: 4 Servings

105gCanned red Alaska salmon
50gCourgette; chopped
1/2tsSalt
75gPuntalette*
4lgBeefsteak tomatoes; OR...
6sm-beefsteak tomatoes
25gSweetcorn kernels
2 Spring onions; chopped
2tbOlive oil
1tbWhite wine vinegar
1/2tsDry mustard
1/4tsCaster sugar
1 Garlic clove
1tbFreshly chopped basil

*Puntalette is rice-shaped pasta. Other small pasta may be used.

Drain can of salmon, reserving the juice. Flake the fish.

Put the courgette in a bowl, sprinkle with salt. Leave for 30 minutes then rinse thoroughly. Cook puntalette in water in a covered microwave proof bowl for 10 minutes on HIGH POWER. Rinse and drain.

Cut tomatoes into flower shapes. Discard pips and tough core. Allow to stand for a further 10 minutes, then add courgette, sweetcorn, spring onion and salmon. Whisk salmon juice with remaining ingredients then pour into puntalette mixture. Mix well. Pile into tomato shells and serve.

Serves 4-6. Approx. 170 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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