Creamy Salmon Pasta
- 170g (6 oz) uncooked pasta
- 1½ tablespoons reduced-fat canola spread or 1 tablespoon olive or canola oil
- ¾ cup thinly sliced spring onions
- 1 x 375 ml (12½ oz) can low-fat evaporated milk
- ¼ cup water
- 2 tablespoons horse radish cream
- 500g* (1lb 2oz) canned red salmon drained and flaked leaving a few small chunks
- 5 tablespoons continental parsley, chopped
- 3 teaspoons lemon juice
- 3 tablespoons chopped continental parsley for garnishing
- Salt and freshly ground pepper to taste
- Add the pasta to a pan of boiling water and cook according to the directions on the packet. Drain and set aside.
- Melt the margarine/heat the oil in a large saucepan and sauté the shallots on moderate heat using a wooden spoon. Add the salmon stirring gently.
- Pour in the evaporated milk mixed with the water, horseradish cream, salt and pepper and bring to the boil, stirring continuously, yet gently. Reduce the heat and simmer gently, while stirring for 2 minutes.
- Add the pasta and parsley and simmer for another 3 minutes. Finally stir in the lemon juice and turn off the heat.
- Serve the creamy salmon pasta sprinkled with the remaining herbs, accompanied with a green salad.
You can substitute 8 boiled and halved omega-3 eggs for the salmon to make a vegetarian version of this dish.
*Please note that 1 x 425g (15 oz) can of salmon contains about 330g (11 oz) of fish after it is drained. You will need 1½ cans for this recipe.
Nutritional value per serve:
Energy: 497 calories or 2087 kilojoules