Salmon Tagliatelle -

-(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

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 Recipe s Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias