BRUNSWICK® CURRIED PINK SALMON
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Time 20 minutes
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Servings 4
Ingredients
- 1 can BRUNSWICK®° PINK SALMON, 418 g, unboned with liquid
- 1 tbsp. vegetable oil
- ½ cup onion, chopped
- 2 cloves garlic, finely chopped
- 1 cup pimento
- 2 tbs. curry powder
- ½ piece lime juice or 2 caps vinegar
- 3 tomatoes cut into strips
- Black pepper and salt to taste
- hot sauce to taste
- Chive
Directions
- 1Heat oil in a pan at medium to low heat. Sauté onion, garlic and pimento until translucent. Add curry, liquid from the salmon, and lime juice or vinegar. Stir and cook for 2-3 min
- 2Add BRUNSWICK®° PINK SALMON, tomatoes, black pepper, salt, and hot sauce. Don’t overmix the salmon
- 3Simmer in a covered pot on low heat for 10-15 min. Add water, if needed
- 4Serve over your favourite rice