BRUNSWICK^® CURRIED PINK SALMON

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

1. 1Heat 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
2. 2Add BRUNSWICK^®° PINK SALMON, tomatoes, black pepper, salt, and hot sauce. Don’t overmix the salmon
3. 3Simmer in a covered pot on low heat for 10-15 min. Add water, if needed
4. 4Serve over your favourite rice