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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

  • Heat 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
  • Add BRUNSWICK° PINK SALMON, tomatoes, black pepper, salt, and hot sauce. Don’t overmix the salmon
  • Simmer in a covered pot on low heat for 10-15 min. Add water, if needed
  • Serve over your favourite rice

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