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Salmon Tagliatelle

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Recipe

 

Yield

2 servings

Prep

30 min

Cook

35 min

Ready

65 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
213 grams canned salmon
alaska, pink or red
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397 grams tomatoes, canned
chopped
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213 grams pimentos
canned, chopped
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1 x hot chili peppers
fresh, de-seeded, chopped
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2 teaspoons paprika
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1 small onions
finely chopped
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1 each zucchini
diced
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1 each lemon
juiced
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1 teaspoon coriander
fresh, chopped
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1 x salt and black pepper
to taste
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175 grams pasta
tagliatelle, fresh or dried
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25 grams coconut cream
1 x coconut, shredded (desiccated)
to garnish
* Camera

Ingredients

Amount Measure Ingredient Features
213 grams canned salmon
alaska, pink or red
Camera
397 grams tomatoes, canned
chopped
Camera
213 grams pimentos
canned, chopped
Camera
1 x hot chili peppers
fresh, de-seeded, chopped
* Camera
1E+1 ml paprika
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1 small onions
finely chopped
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1 each zucchini
diced
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1 each lemon
juiced
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5 ml coriander
fresh, chopped
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1 x salt and black pepper
to taste
* Camera
175 grams pasta
tagliatelle, fresh or dried
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25 grams coconut cream
1 x coconut, shredded (desiccated)
to garnish
* Camera

Directions

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 to 3 minutes. Stir lightly. Spoon over drained pasta. Garnish.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 671g (23.7 oz)
Amount per Serving
Calories 68425% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 753mg 31%
Total Carbohydrate 31g 31%
Dietary Fiber 12g 48%
Sugars g
Protein 84g
Vitamin A 88% Vitamin C 235%
Calcium 42% Iron 50%
* based on a 2,000 calorie diet How is this calculated?
 

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