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How To make Salmon and Tomato Pasta
418 g Canned pink Alaska salmon
175 g Pasta shapes of your choice
396 g Canned tomatoes, chopped
1 tb Freshly chopped basil
Freshly ground black pepper - to taste 100 g Fresh Parmesan cheese
- grated -OR- Cheddar cheese, grated
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 format courtesy of Karen Mintzias
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Ingredients -
1 Lb Salmon
1 Tsp Red Chili Flakes
2 1/2 Tsp Onion Powder
1 Tsp Lemon Pepper
1 Tsp Chili Powder
2 1/2 Tsp Cajun Seasoning
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Sauce
Pinch of Salt
Pinch of Basil
1 Tsp Onion Powder
1/2 Tsp Red Chili Flakes
2 Tsp Cajun Seasoning
1 Cup Dried Sun Tomatoes
1-2 Cup Spinach
2 Tsp Tomato Paste
Half Onion (Minced)
4 Cloves Garlic
1 1/2 Pint Heavy Cream
1/2 - 1 Cup Parmesan (Shredded)
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