Tinned Salmon Alfredo
A quick, easy and cheap pasta dish starring tinned salmon.
Equipment
- 1 frypan
Ingredients
- 250 grams/0.5 lbs long pasta spaghetti/linguine/fettuccini
- 300mL cream
- 100 grams/3.5 oz parmesan cheese plus extra for serving
- 1 tsp dried parsley
- 1½ tsp garlic powder
- 2x 95g/(6.7oz all up) tins of salmon in spring water MUST BE SKINLESS AND BONELESS (note 1)
- 1 pinch lemon zest optional
Instructions
- Cook pasta in lightly salted water as per packet instructions.
- While pasta is cooking we make the sauce. Add the cream, parmesan, parsley, garlic powder to your frypan. Cook on medium until it has reduced and thickened to your desired thickness. Add drained salmon and pinch of lemon zest (if using) and warm through in the sauce.
- Drain the cooked pasta, and toss through the sauce. Serve in warm bowls, dusted with extra parmesan on top. Serve with a side gardens salad.
Notes
NOTE 1 - Not all tinned salmon is equal. Read the cans carefully. You want one that is both SKINLESS and BONELESS. I have made this mistake before, and it was really gross and unappetising what was in the can. I used this salmon for my recipe and highly recommend it.
