Recipe - Salmon Tagliatelle

213 g Canned Alaska salmon
(pink or red)
397 g Canned tomatoes, chopped
213 g Canned pimento pepper
chopped
1 Fresh chilli peppers
deseeded, chopped
2 teaspoon Paprika pepper
1 small Onion; finely chopped
1 Courgette; minced
1 Lemon; juiced
1 teaspoon 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 23
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 MealMaster compatible
recipe format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini