PASTA JITOMATE DE SALMON

Prep Time: 10 Minutes
Cook Time: 20 Minutes

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska Salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
2 cans (14.5 oz. each) diced tomatoes in juice
1 can (8 oz.) tomato sauce
½ cup chopped yellow or white onion
2 cloves fresh chopped garlic
1 fresh chopped jalapeño pepper
2 teaspoons dried oregano
¼ teaspoon ground cumin
2 teaspoons vegetable oil
8 oz. Fideo, angel hair or spaghetti pasta
Salt and pepper to taste
White cheese, as needed
Fresh chopped cilantro, as needed

Drain and flake salmon. In bowl, mix diced tomatoes, tomato sauce, onion, garlic, jalapeño pepper, oregano and cumin. Heat oil over medium heat, using a large saucepan. Carefully add tomato mixture to heated pan, stirring constantly. Bring to a boil; reduce heat and simmer for 10 minutes. Cook pasta according to package directions. Drain, rinse and keep warm. Fold salmon into sauce and heat through. Add salt and pepper to taste. To serve, portion one-quarter of the pasta onto each of 4 plates. Top with salmon mixture, crumbled white cheese and chopped cilantro, as desired.

Makes 4 Servings.

Nutrients per serving: 472 calories, 10g total fat, 2g saturated fat, 19% calories from fat, 58mg cholesterol, 32g protein, 62g carbohydrate, 6g fiber, 1237mg sodium, 325mg calcium and 1.8g omega-3 fatty acids.