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Salmon Tagliatelle
Category Mexican
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The Recipe

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 t 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 format courtesy of Karen Mintzias

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