Red Salmon Linguine

Ingredients

1 x 213g tin Princes Red Salmon, drained and broken into chunks
150g Linguine
1 small Leek, washed and sliced
2 tsp Butter
1 tbs White Wine
100ml Single Cream
Zest of 1 lemon
Black Pepper

Red Salmon Linguine

ShapeCreated with Sketch.
2 servings
Where can I buy Wild Pacific Red Salmon?

Princes Wild Pacific Red Salmon is available in selected Sainsbury’s and Tesco stores

Nutritional information for this recipe

Calories Sugars Fat Saturated Fat Salt
per 100g 150kcal 1.3g 6.3g 3.2g 0.3g
RI% 8% 1% 9% 16% 5%

Method

  1. Cook the linguine according to pack instructions.
  2. Meanwhile, melt the butter in a saucepan and fry the leeks gently for 5 minutes until tender.
  3. Add the white wine and cook for 2-3 minutes then add the cream, lemon zest and black pepper and heat gently but do not allow to boil.
  4. When the pasta is cooked, drain and tip into the pan with the cream sauce. Stir well then add the salmon chunks and stir gently. Serve immediately.

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Opening instructions

How to Open Corned Beef

For best results chill before opening. Take the key from the side of the can and place the slot over the metal tab, as pictured above.

How to Open Corned Beef

Turn the key clockwise, keeping a slight upward pressure, until you have worked your way around the whole can.

How to Open Corned Beef

Hold the can over a plate or chopping board and carefully bend back the bottom of the can. Gently squeeze the can to release the Corned Beef.