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Salmon and Pea Courgetti
2 x 213 g cans skinless and boneless wild red
, finely chopped
zest and juice of 1
leaves, dressed, to serve
Heat a large frying pan until hot, add the olive oil, onion and garlic. Fry over a medium heat for a couple of minutes until just softening, then add the peas and cook until defrosted.
Increase the heat to high, tip in the spiralised courgettes and fry for a further 2-3 minutes until the liquid that comes out of the courgettes has evaporated. The courgettes don’t need long at all our will go too soft and lose their shape.
Stir through the Philadelphia, salmon, zest and juice of lemon. Season to taste and serve immediately with a side of fresh rocket.
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