SALMON CANNELLONI WITH PIMIENTO MINT SAUCE

INGREDIENTS

• 1 ½  x 415g cans salmon, drained
• 180g feta cheese, crumbled
• 2 sticks celery, chopped
• 6 green shallots, chopped
• 1/3 cup mayonnaise
• 1 ½ tablespoons lemon juice
• 12 cannelloni pasta
• 1/4 cup grated fresh parmesan cheese

PIMIENTO MINT SAUCE

• 410g can tomatoes
• 185g can pimientos , drained , chopped
• 1 cup fresh mint leaves
• 1 tablespoon brown sugar

SALMON CANNELLONI WITH PIMIENTO MINT SAUCE METHOD:

Remove skin and bones from salmon. Combine salmon, feta cheese, celery, shallots, mayonnaise, and juice in a bowl; mix well.

Boil the pasta until just tender, uncovered, in a large pot of boiling water; drain. The salmon mixture should be poured into cannelloni, placed in a greased ovenproof dish in single layers, covered, and baked for about 15 minutes or until heated through.

Serve cannelloni with hot sauce, and sprinkle with parmesan cheese. Pimiento Mint Sauce: Combine un-drained crushed tomatoes, pimientos, mint, and sugar in a pan. 

Bring to boil, simmer, uncovered, for about 5 minutes or until the mixture is reduced and thickened. Blend or process sauce until smooth.

Serves 4.

Note: The recipe can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Suitable.

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