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