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A Warm, Rich West Coast Favourite
Delicious, pink salmon stars in this hearty macaroni dish, but the sweetness of the coconut milk and the spice of pumpkin give it a richness that will have you coming back to it again and again.
Baked Coconut Salmon Macaroni
Catelli® Healthy Harvest® Macaroni
1/2 cup (100 g) canned chickpeas, drained
1 can (198 g) pink salmon, shredded
1 medium white onion, chopped
3 garlic cloves, minced
2 tbsp (30 ml) olive oil
1 2/3 cup (400ml) canned coconut milk
1/2 can (212 g) canned pumpkin purée
3/4 cup (20 g) flat leaf parsley, chopped
2 cups (300 g) cherry tomatoes, halved
salt and pepper to taste
1Preheat oven to 350ºF. On a baking tray, toast the chickpeas in oven until crisp, approximately 15 minutes. Roughly crush with a fork.
2In a large sauce pan, cook onions and garlic in olive oil on low heat until soft, approximately 5 minutes. Add coconut milk, pumpkin purée and shredded salmon. Cook until heated through.
3Cook pasta according to package directions Strain and cool under running water. Add to coconut mixture and mix thoroughly. Adjust seasoning with parsley, salt and pepper to taste.
4Place pasta in casserole dish, sprinkle with crushed chickpeas and bake for 25 minutes.
5While pasta is baking, place tomatoes on a baking tray and season with salt and pepper. Roast in oven for 10 minutes.
6Remove pasta from oven, top with the cherry tomatoes and serve.
Chef Cameron Ballendine
Chef Cameron Ballendine is Executive Chef at the Fairmont Vancouver Hotel. With more than 24 years in the industry, Chef Ballendine has worked at prestigious hotels in the United Arab Emirates, France, China and Egypt. During his career, he has served dinner to such notables as former U.S.