|Written by Mike Bankier|
SALMON LEMON ZEST
This recipe, from Henry N, is very easy to make and very popular with hungry paddlers.
360-400 g pasta (e.g. spaghettini)
1-2 cans salmon (213g cans)
6 tablespoons (90 mL) extra virgin olive oil
4-6 tablespoons (60-90 mL) lemon juice (from one large lemon or use Realemon)
2-3 garlic cloves, peeled and cut into slivers
Grated lemon peel (optional)
Salt and pepper (to taste)
Parmesan cheese (to taste)
Cook the pasta. Drain and keep in/return to pasta pot, setting aside a cup of pasta water to use if pasta is too dry for some tastes. Pour the olive oil and lemon juice over the cooked pasta, and add the salmon, garlic, grated lemon peel, salt and pepper. Toss the pasta over medium-high heat for 2-3 minutes. Serve immediately, with parmesan cheese to taste.