Create this tasty pasta dish as a light summer supper for four. Serves 4 1 x 418g or 2 x 213g cans red or pink wild Alaska salmon 350g (12oz) pasta shells (or other pasta shapes) 1 large leek, trimmed and finely sliced 100g (4oz) broccoli, broken into small florets 150g (6oz) fine green beans, trimmed and halved 2 tbsp fresh parsley, chopped 250ml pot crème fraiche Salt and freshly ground black pepper Parsley sprigs, to garnish
• Drain the can of salmon, reserving three tablespoons of liquid. Remove any skin and bones, if wished, and break the salmon into large chunks. Set aside • Cook the pasta in plenty of lightly salted boiling water for about ten minutes, or according to pack instructions. At the same time, cook the leek, broccoli and green beans in lightly salted boiling water for three or four minutes, then drain them thoroughly • Drain the cooked pasta, and then return it to the saucepan with the reserved salmon liquid. Add the leek, broccoli, green beans, parsley and crème fraiche • Stir everything together gently over a medium heat for one or two minutes, adding the salmon chunks at the last moment. Season to taste, then serve, garnished with parsley sprigs Recipe from the Alaska Seafood Marketing Institute.