Salmon & Tomato Pasta Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
418 gram: Canned pink Alaska salmon,
175 gram: Pasta shapes of your choice,
396 gram: Canned tomatoes, chopped
1 tbsp: Freshly chopped basil,
Freshly ground black pepper to taste,
100 gram: Fresh Parmesan cheese grated OR- Cheddar cheese, grated
Directions:
Preheat oven to 190 C, 375 F, Gas mark 5.
Drain the can of salmon, reserving the juice. Flake the fish. Set
aside.
Cook the pasta for 5 minutes in salted water, drain and put into 4
individual or 1 large oven proof serving dish. Mix the salmon juice
with the chopped tomato, basil and black pepper Flake the salmon onto
the pasta and spread the chopped tomato mixture over the top.
Sprinkle the cheese over the top and cover with lids or aluminum
foil. Bake for 15 minutes, remove the lid and bake for a further l0
minutes. Serve hot with salad.
Serves 4. Approx. 325 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
Source from luhu.jp
Drain the can of salmon, reserving the juice. Flake the fish. Set
aside.
Cook the pasta for 5 minutes in salted water, drain and put into 4
individual or 1 large oven proof serving dish. Mix the salmon juice
with the chopped tomato, basil and black pepper Flake the salmon onto
the pasta and spread the chopped tomato mixture over the top.
Sprinkle the cheese over the top and cover with lids or aluminum
foil. Bake for 15 minutes, remove the lid and bake for a further l0
minutes. Serve hot with salad.
Serves 4. Approx. 325 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
Source from luhu.jp